Maple Glazed Onion and Goat Cheese Tart Recipe | Recipes | PBS Food

Maple Glazed Onion and Goat Cheese Tart

Tip: To cleanly transfer pie dough from counter into pie pan – fold rolled dough in half and then half again. Place the corner of the dough in the center of the pie pan and unfold.



  • Maple Glazed Onions Ingredients
  • 2 white onions
  • 2 tbls. unsalted butter
  • 1/4 cup pure maple syrup
  • Crust Ingredients
  • 1 1/2 cups flour
  • 7 tbls. cold unsalted butter cubed
  • pinch of salt
  • 3-4 tbls. cold water
  • Filling Ingredients
  • 9 ounces lively run goat cheese
  • 1 cup creme fraiche
  • 3 egg yolks
  • 3 egg whites whipped to stiff peaks
  • 2 cups maple glazed onions
  • 1 tbls. chives
  • salt and pepper to taste


  1. For the onions: In a large sauté pan melt butter, add onions and cook over medium low heat until soft and beginning to brown, 10-15 minutes. Add maple syrup, stir and continue to cook 3-4 minutes. Remove from heat and allow to cool.
  2. For the crust: To make the dough, put the flour, butter, and salt in a food processor and, using the pulse button, process until the butter is broken down (about 5-10 pulses). Add 3 tablespoons cold water and pulse just until the mixture forms coarse crumbs; add 1 more tablespoon if necessary, but do not do more than 10 pulses.
  3. Transfer the dough to a sheet of parchment paper; form into a ball, and flatten to a disk.
  4. Wrap in the paper and refrigerate for 30-60 minutes.
  5. Roll out the dough on a floured work surface to a disk slightly larger than the tart pan. Carefully transfer the dough to the pan, patching any holes as you go, and pressing gently into the sides.
  6. To trim the edges, roll a rolling pin over the top, using the edge of the pan as a cutting surface, and letting the excess fall away.
  7. Tidy up the edges and refrigerate until firm, about 30-60 minutes.
  8. For the filling: Prick the dough all over, line with the parchment paper, and fill with beans or weights.
  9. Bake in a preheated oven at 400°F for 15 minutes, then remove the paper and weights and bake until just golden, 10-15 minutes more.
  10. Let the tart crust cool slightly before filling. Do not turn off the oven
  11. Filling Directions: In the bowl of an electric mixer with a paddle attachment, add goat cheese, creme fraiche, and egg yolks. Blend until well combined.
  12. Then slowly add whipped egg whites until well combined. Remove bowl from mixer, using a rubber spatula fold in the onions and chives. Season with salt and pepper.
  13. Pour filling into tart shells and bake in a 400 degree oven 15-20 minutes of until golden brown.
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