ONION and GOAT CHEESE Tart

An Onion and Goat Cheese Tart, sometimes called a Flan or Quiche, depending on its specific preparation, is a savory dish known for its rich and flavourful profile.
This dish is famous as an appetizer, main course, or even a sophisticated addition to brunch menus. It combines the sweetness of caramelised onions with the creamy tartness of goat cheese, all held together by a delicious crust.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- Shortcrust pastry - recipe below
- pre-made pastry crust (9-inch round)
- 4 large brown onions, thinly sliced
- 4 eggs beaten
- 2 cups of cream
- 2 tablespoons olive oil or butter
- Salt and freshly ground black pepper to taste
- 1 teaspoon sugar (optional, to enhance caramelization)
- ½ teaspoon Dijon Mustard
- 2 cloves garlic, minced
- 200g crumbled goat cheese
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
For the Pastry in-depth explanation • EXPOSED: The Biggest P...
For the pastry:
- 420 g All Purpose Flour
- 65ml Water
- 150g Shortening
- 50g Butter / Marg
- 1 medium egg
- 1 tsp Apple cider vinegar
- 1 tsp salt
I used a 10-inch quiche tin
Blind bake 360°F (180°C) 20 mins back in 2 mins seal
oven to 340°F (170°C) 30 mins
Air fryer 320°F (160°C) 30 mins
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[@capnpugwash5403]

Even if you don't fancy the dish of the day, don't be mean give the man a thumbs up. It's free.

[@BackyardChef]

That would be amazing! We are still aty only 39% of subscribers watching everyone else is not subscribed. Thank You. Best, Rik

[@annatamparow4917]

You can make this with any kind of cheese, so no problem there.

[@chiccabay9911]

Absolutely.

[@JudithSeymour-yo7lk]

I agree totally

[@pennykafai4645]

I always give a like even if it’s not my ‘thing’ . I once commented not long ago that the particular thing wasn’t something I would like but said I always like to support- some mean spirited person said I was really rude. If o were to be honest it put me off commenting for a while. But hey takes all sorts to be a keyboard troll lol😊

[@davidedwards6807]

Never miss a video learnt quite a lot from watching Rik keep them coming ❤

[@BackyardChef]

Thank you very much! Best, Rik

[@AZ-Sharon]

I'm getting really close to making homemade pastry, I've now watched you so many times. I think I can do it! Also, I found my rolling pin after 30years.😂😎

[@BackyardChef]

You can do it - take your time no rush. Thank you. Best, Rik

[@charlotteosterbaek3889]

A great looking recipe for Mother’s Day brunch next weekend.. thanks for the inspiration!

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@mirandamom1346]

I like the way you think!

[@angelathomas9891]

Love your videos. Tried quite a few of your recipes all turner out yummy. Thsnkyou Rik ❤xx

[@BackyardChef]

Glad you like them! Thank You. Best, Rik

[@louisebruce1863]

So enjoying your videos Rik. Definitely going to try this. Never had goats cheese before but definitely willing to try it. Keep up the awesome recipes-greetings to you from Sth Australia 🥰🇦🇺

[@amandah4834]

I love goats cheese Rik and I’ve started using your pastry recipe I was happy with mine but yours is next level and thank you for the tip of lining the tin I’ve always done it for cakes but not pastry but it makes sense so I don’t know why I haven’t been doing it all along 🤦‍♀️Amanda xx

[@BackyardChef]

Wonderful! Thank you. This is light and tasty. Best, Rik

[@KarenG.-qs7wc]

This seems unusual as I've never had goats cheese but I love a cheese flan/pie so I'm willing to give this a tryout.👍 Thanks Rik.

[@BackyardChef]

Thank You. Best, Rik

[@tomluckenbill6583]

Another top-notch recipe sir!😊

[@BackyardChef]

Thank You. Best, Rik

[@jomelis2309]

❤ Scrumptous. Bravo

[@BackyardChef]

Thank You. Best, Rik

[@maryrecupero4803]

Thank you Chef Rik! Again a comforting home cooked dish 🤗

[@BackyardChef]

Thank You. Best, Rik

[@joaniemarjoriemarriott342]

Another timely recipe to use up some of my onions needing immediate consumption, And I have some goats cheese available today. Waste not want not!

[@BackyardChef]

Sounds great! Thank You. Best, Rik

[@ResonantSun17]

OMG Rik, that looks absolutely superb! I love Goats cheese and caramelised onions. Yum yum yum. Love Debra from Downunder xxx

[@BackyardChef]

Thank You. Love to Down Under. Best, Rik

[@jennyt966]

Wow. I can almost taste that flan. That's got to be on my cook list. Thanks for sharing all these great recipes, Rik.

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@davidmurphy816]

Another delicious looking recipe Rik, & an ideal make for summer months as can be eaten both warm & cold with salad!😋 Thanks as always Rik & hope you’re having a nice weekend … May Day bank holiday weekend here in the UK & the weather so far is dry but cloudy in my neck of the woods. Off to check out your pickled red cabbage recipe now. Take care xx 👨‍🍳🥧👌🩷

[@BackyardChef]

Thank you. Best, Rik

[@cflores9275]

Love the brown sugar tip! TYFS!

[@BackyardChef]

Thank You. Best, Rik

[@allenbrown8158]

That looks fantastic, I will be making one next week, its another winner Rik.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@pjsratrods8936]

Jeff Smith "The Frugal Gourmet" used to use Pine Nuts instead of baking beads. He'd always say "Don't throw them out, Save them and use them again and again." I'd murder half of that tart myself. Looks great!!!

[@BackyardChef]

Thank you. Best, Rik

[@PatMcKay-wl6zq]

Love your recipes and videos Rik thank you ( from South Africa)

[@ritaatkinson8635]

I use dried peas, it works great and I use them over and over. This tart/flan/quiche looks yummy, looking forward to trying it. 😊

[@maryannehibbard5686]

Lol, I've been using the same dried beans for blind baking... for years! Works well.

[@rosiemason7452]

Pine nuts are really expensive where I am. Dried mung beans work well.

[@elizabethannegrey6285]

Goat’s cheese available and a favourite. 👏👏👏

[@BackyardChef]

Thank You. Best, Rik

[@trishb5738]

Going to make this on Sunday. Thank you

[@BackyardChef]

Hope you enjoy. Thank You. Best, Rik

[@davidhuggan6315]

Mmmm....I'm really in a quiche / flan mood!

[@BackyardChef]

Thank You. Best, Rik

[@karlalton3170]

Awesome Rik 😎😎🇹🇭🇹🇭🤘🤘

[@BackyardChef]

Thank You. Best, Rik

[@BacktheBlue60]

Oh boy, this is gonna be a good one ❤

[@BackyardChef]

Thank you. Nice, light and tasty. Best, Rik

[@jcubed3]

Excited to try it! Thank you😊🎉🎉

[@BackyardChef]

Thank you. Best, Rik

[@johnbaldwin143]

Another great dish Rik

[@BackyardChef]

Thank You, John. Best, Rik

[@christinegalagher9405]

Sounds awesome as usual. 💕🇦🇺🇦🇺

[@BackyardChef]

It's actually very good! Great flavours. Thank You. Best, Rik

[@GrandpaVince]

This is proper food. Traditional Yorkshire style which means nutritional and Traditional.

[@BackyardChef]

Thank you. Best, Rik

[@CockneyInCumbria]

Garlic Rik Backyard Chef wallop

[@BackyardChef]

Thank You. Best, Rik

[@TheresaKozak]

I've never made cheese and onion pie with goat cheese. I usually make it with sharp Cheddar, but next time I make it, I'll try the goat cheese. 👍

[@BackyardChef]

Thank you. Best, Rik

[@standingbadger]

This tart is the G.O.A.T. 👍

[@BackyardChef]

Thank You. Best, Rik

[@manapua83]

😉

[@dot6849]

I’m drooling!

[@BackyardChef]

Thank You. Best, Rik

[@deborahstevens9587]

Yum

[@BackyardChef]

Thank You. Best, Rik

[@laurene.thompson1881]

Looks delicious!!!!

[@BackyardChef]

Thank you. Best, Rik

[@hollyr.2846]

Love it love it love it...😍

[@BackyardChef]

Thank You. Best, Rik

[@drummingriffin]

Fantastic mate 😊

[@BackyardChef]

Thank you! Cheers! Best, Rik

[@schumi145gaby2]

Looks yum 🤤 might try tomorrow, thanks

[@BackyardChef]

Thank you. Best, Rik

[@lazygardens]

Making it in layers is no harder than mixing the cheese and onions and liquids, but it certainly LOOKS fancier.

[@BackyardChef]

Thank you. Best, Rik

[@EricNewman-iq5jk]

caramalised onion...

[@BackyardChef]

Thank You. Best, Rik

[@sharonwilliams2757]

EVERY DAY I MUST WACH RIK TUTORIALS 👌💯 I LEARN SO MUCH. ❤️THANK YOU RIK ONCE AGAIN FOR ALWAYS SHARING WITH US. 😋GOD BLESS YOU AND YOUR FAMILY 🙏

[@BackyardChef]

Thank you. Best, Rik

[@Jiuhuashan]

This looks mad delicious. A couple of shakes of nutmeg might be nice in this.

[@BackyardChef]

Thank you. Best, Rik

[@lennywinbox1734]

I would like some spinach in that!

[@BackyardChef]

Thank you. Best, Rik

[@lee30332]

👏👍🫶🫡😁

[@BackyardChef]

Thank You. Best, Rik

[@muryoung7108]

Looks like I really want this. Thanks Rik

[@BackyardChef]

Thank you. Best, Rik

[@brianferguson7840]

I've watched loads of your videos and I love them but........ If only you would use "fresh" herbs and ground pepper, not the dried "powdered dust" supermarket rubish from jars.

[@BackyardChef]

Thank you. For your information I grind the pepper in a blender/grinder from corns and put in my container. If you can get hold of fresh use them. Best, Rik

[@nathalienath7219]

Hello if i dont have baking beads? Thank you for that good recepie 😊

[@BackyardChef]

You can use rice - even use sugar. Thank You. Best, Rik

[@Canalcoholic]

I use dried split peas or chick peas which were well past their 'use by' date.

[@CarolWhite-il7ki]

Because I only used butter in my pastry.i mix with egg white if IV used the yolk and some apple cider vinegar. It makes lovely crisp pastry. Thanks for the tip of eggs cider vinegar..I just use those .when I only used butter and had stopped using lard.the pastry was good. But couldn't get it crisp like I used to. But since Iv mixed it with eggor egg white and cider vinegar. It's lovely and crisp. Thankyou.

[@BackyardChef]

You are very welcome. Thank you. Best, Rik

[@blee4974]

Rik.. never had goat cheese but this looks delicious. I do all kinds of quiche but I can’t make the crust,Lol I’ve tried for many many years…thanks for sharing . Barb in North Carolina 😊

[@BackyardChef]

Barb, You can do it! I'm sure of it. Thank you. Love to North Carolina. Best, Rik

[@gusrivera6194]

Hello Rik, I am a subscriber and have prepared several of your recipes. Today I am making this recipe for the second time in one month, we loved it so much. One thing I would find helpful beyond the ingredient list is a printable recipe to follow and perhaps even share with others. If you are able to do this I think others besides myself would appreciate it. Thank you and keep up the great work.

[@BackyardChef]

Thank you. Best, Rik

[@bonnierobbins4230]

How wonderful! I will follow your lead. And seal the bottom of crust! Blessings 😊 Ohio

[@BackyardChef]

Thank you. Best, Rik

[@bridgetcarmody7006]

Looks absolutely lovely, but please tell me why do my pastry always shrink. I’ve tried putting it in the fridge. What am I doing wrong?

[@BackyardChef]

Here's a list: Pastry can shrink when baking tarts, flans, and quiches due to several reasons: 1. Gluten development: If the dough is overworked, the gluten in the flour becomes more developed, which can cause the pastry to shrink as it bakes. Gluten strands tighten up during baking, pulling the pastry inward. 2. Improper resting: After rolling out the pastry dough, it's important to let it rest before baking. This rest period allows the gluten to relax and can reduce shrinkage. Without adequate resting, the gluten remains tense and may contract when exposed to heat. 3. Moisture content: High moisture content in the dough can lead to more steam during baking, which can also contribute to shrinking. As the steam escapes, it can pull the structure of the pastry inward. 4. Weighting down: When baking pastry shells (like for tarts or quiches) without a filling, it’s crucial to use pie weights, dried beans, or rice to fill the pastry. These weights help to keep the shape of the pastry and prevent the sides from shrinking down or the bottom from puffing up. 5. Thickness of the dough: Rolling the dough too thin can make it more prone to shrinkage and tearing, while too thick can cause uneven cooking and contraction in thicker areas. 6. Temperature of the oven: If the oven temperature is too high, it can cause the fats in the pastry to melt too quickly, losing structure before the gluten has time to set, leading to shrinkage. To minimise shrinkage, ensure you don’t overwork the dough, let it rest adequately after shaping, use weights during blind baking, and bake at the right temperature. Hope it helps. Best, Rik

[@DutchJoan]

Just delicious! 😋😋 Yes, onions take time. It's so worth it. I didn't know this quiche and will add it to my repertoire. Thanks so much!

[@BackyardChef]

Thank you. Best, Rik

[@pamelataylor3537]

Oh yummo! I love goats cheese and I’ve never made a goats cheese and caramelised onion tart but I will be now. I can’t wait to make and EAT some of this, it looks amazing, thanks Rik.

[@BackyardChef]

You are more than welcome. Thank you. Best, Rik

[@CarolWhite-il7ki]

Yesterday I made a apple and sponge tart and a strawberry and sponge tart .. yummy. Thanks again for egg and cider vinegar to mix pastry. I just used to use water. But now I just use butter to make my pastry.the egg and cider vinegar.make it great. Thanks.

[@BackyardChef]

Thank you. Best, Rik

[@AnastasiaEs.]

This looks so yummy! Definitely gonna try! Liked and subscibed as well😊

[@BackyardChef]

Thanks for the sub! Thank you. Best, Rik

[@seantodd8875]

OMG I must make this! This looks absolutely divine, and so simple!

[@BackyardChef]

Thank you. Best, Rik

[@CarolWhite-il7ki]

When I make cheese pastry I add mustard garlic powder and any seasoning I think of and pepper. Can't wait to try it with pastry made with egg and Cider vinegar.

[@BackyardChef]

Sounds like some good additions there. Thank you. Best, Rik

[@neilanthonyhaywardlewis8978]

Depending on what I am making, I sometimes put a layer of cheese on the bottom of the pastry after blind baking which also helps to seal the bottom, but I melt the cheese before filling the pastry case, I do use the eggy wash method too, the cheese also adds a bit more flavour on the bottom 😊 Love a cheese and onion flan...with a nice salad and chips 😋

[@BackyardChef]

Thank you. Best, Rik

[@wendydawe3874]

Looks delicious! Nothing better than a nice quiche. Thanks .

[@BackyardChef]

Thank you. Best, Rik

[@susanelwood5794]

Can you make individual small tarts and freeze ?

[@BackyardChef]

Yes. Thank you. Best, Rik

[@helenbaker2614]

That looks scrumptious. Rik, love your channel

[@BackyardChef]

Thanks for sharing appreciated. Best, Rik

[@erin-kathleen]

My gramma would make pie crusts in advance rolled out in a pie pan and freeze. Better than store bought frozen ones, and ready to go when needed

[@BackyardChef]

Agreed! The oldies had everything sorted properly. Thank you. Best, Rik

[@gerrymarmee3054]

Have been very busy and have saved your videos to peruse now. I just live watching your shows.

[@BackyardChef]

Awesome! Thank you! Best, Rik

[@babawawa1953]

I’ve gotta say, that looks fantabulous!!! I can’t wait to make this. Thank you

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@babawawa1953]

Love goat cheese. Definitely going to make this. Thanks.

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@terryt.1643]

Perfect for Sunday Brunch, Thanks!

[@BackyardChef]

Thank you. Best, Rik

[@wissamsaab9841]

Yum yumm with green salad & a glass of wine beautiful , & make it look easy ❤😊

[@BackyardChef]

Lovely! It really is! Thank you. Best, Rik

[@JaniceVineyard-kf6wm]

I've never had goat cheese, might give it a try, thank you.

[@BackyardChef]

Thank you. Best, Rik

[@annesoper911]

I cannot stand goat cheese but I would use any other cream cheese.

[@BackyardChef]

Thank you. Best, Rik

[@christinegitsham5268]

Another victory chef😃👍🏼👍🏼👍🏼

[@BackyardChef]

Thank you. Best, Rik

[@JaniceNattress]

You keep tempting us Rik! Looks great!

[@BackyardChef]

Thank you. Best, Rik

[@georgekostaras]

You’re making me want to learn how to bake

[@BackyardChef]

You got this, George. Thank you. Best, Rik

[@True_life_always]

Hi Rik could Cow milk Feta be used instead. Thanks for the tips about blind baking.

[@BackyardChef]

I do not see why not - you know its the egg, cream mix that rises up and that would do that around feta easily. Let me know if you have a go. Thank you. Best, Rik

[@JanetBrown-px2jn]

Just keep in mind that feta is much saltier than goat cheese.

[@margipinto7925]

Looks absolutely delicious! 👏

[@BackyardChef]

Thank you. Best, Rik

[@andrea6421]

I feel so blessed to have found this channel 😊

[@BackyardChef]

Welcome! Thank you. Best, Rik

[@SallyJGlendinning]

Very traditional Welsh fare !

[@BackyardChef]

Thank you. Best, Rik

[@melanytodd2929]

OMW, Rik. Very special ❣ Yum❤

[@BackyardChef]

Thank you. Best, Rik

[@jelsner5077]

I know what I'm making for dinner, tonight! Looks terrific!

[@BackyardChef]

Thank you. Best, Rik

[@jelsner5077]

@@BackyardChef I made it with a few changes. I didn't have goat cheese on hand, so I used gruyere and threw in some bacon. It was marvelous! Love your channel

[@brendarigdonsbrensden.8350]

You had me at onions ❤️😘👍🏼

[@BackyardChef]

One of the most used and tastiest ingredients in cooking I reckon. Thank you. Best, Rik

[@jenniferdubois9501]

😁😍 I bet that is really tasty! Ill try it!

[@BackyardChef]

Thank you. Best, Rik

[@mariaboletsis3188]

Mmmmm you had me at goat cheese!

[@BackyardChef]

Thanks for sharing. Thank you. Best, Rik

[@lindybloom5]

I can’t wait to make this. Thank you

[@BackyardChef]

Thank you. Best, Rik

[@marylavine2632]

Tart looks yummy

[@BackyardChef]

Thank you. Best, Rik

[@markshaz8691]

Looks delicious

[@BackyardChef]

Thank you. Best, Rik

[@av8153]

That looks delicious!

[@BackyardChef]

Thank you. Best, Rik

[@RITAD1]

This looks good!

[@BackyardChef]

Thank you, Best, Rik

[@pokazhika]

Made this for the first time last week. Came out well the first time. The second time I forgot the cheese, but the onion start was still tasty. Third time I realized I had to add a bit of water on my hand occasionally to get a crack-free crust. Forth time I started working on my rolling skills. The "pastry myths exposed" video really helped. I watched it four times before trying it. And now shell #5 is in the air fryer. I think this time it will be a broccoli tart with Creole spices.

[@BackyardChef]

Thank you. Well done you! Best, Rik

[@yositako]

Was looking for the shortcrust recipe but couldn't find it in the description. Help, please?

[@BackyardChef]

In the description - I have no idea why it wasn't showing it is there. Thank you. Best, Rik

[@michaelstevens1027]

Sounds delish! Do you have a recipe for Branston Pickle?

[@BackyardChef]

No. Thank you. Best, Rik

[@JanetBrown-px2jn]

That’s my kind of tart Rik,thank you for the recipe.That pastry was also my main go to recipe ,it’s a good one,loved the fact you don’t really need to rest it.

[@BackyardChef]

Thank you. Best, Rik

[@treeee7438]

Yummiest

[@BackyardChef]

Thank you. Best, Rik

[@lyndseybeaumont7301]

🐐🐐🐐🐐🐐🐐🐐⛔️⛔️⛔️

[@BackyardChef]

Thank you. Best, Rik

[@kscptv]

Could you use leeks instead of onions in this recipe, Chef?

[@BackyardChef]

Yes you can! Thank you. Best, Rik

[@angelatroutman7128]

Yum!

[@BackyardChef]

Thank you. Best, Rik

[@lilalabom6393]

💖🙋‍♀️

[@BackyardChef]

Thank you. Best, Rik

[@suzannebrown945]

❤

[@BackyardChef]

Thank you. Best, Rik

[@gailcullinan349]

Divine Rik

[@BackyardChef]

Thank you. Best, Rik

[@kerstin.jitschin5861]

I miss some parsley for coloring and taste also

[@BackyardChef]

Add away no problems. Thank you. Best, Rik

[@squirrel6158]

sorry id rest that pastry

[@BackyardChef]

Up to you. Thank you. Best, Rik