Goat\'s cheese tart

Goat's cheese tartHarry Weir and Brian Clarke

This onion and goat's cheese tart recipe from Tom Meenaghan is ideal for a summer picnic. 

"This tart tastes really good served cold and the combination of the St. Tola and onion packs a flavour punch. It works in multiple formats – as canapés, for a light lunch or something more substantial. The micro rocket can be bought in any good artisan food shop and gives a lovely pepper kick for something so small." – Tom Meenaghan

Yield: Serves 4-6


  • 1 tablespoon olive oil
  • 3 red onions, sliced
  • 1 tablespoon brown sugar
  • 2 tablespoons balsamic vinegar
  • 1 pinch salt and twist of pepper
  • 325g store-bought puff pastry
  • 50g flour
  • 1 free range egg
  • 10ml milk
  • 100g St Tola goat’s cheese
  • 30g micro rocket


  1. Preheat oven to 200°C/gas mark 6.
  2. In a medium saucepan, heat the oil over a medium heat, add the onions and stir well until they soften for approximately 10 to 12 minutes.
  3. Add the sugar and cook for two minutes. Add the salt, pepper and balsamic vinegar, then simmer for about 10 minutes or until all the ingredients are nice and sticky. Remove from heat.
  4. Sprinkle your work surface with flour, roll out the pastry into a 30cm rectangle or square, place pastry onto a baking sheet lined with parchment paper.
  5. Beat the egg and milk together, brush all over the pastry.
  6. Fold over the edges about 1cm on all sides. Crimp with a folk to form a rim.
  7. Prick the rest of the pastry thoroughly with a fork and leave in the fridge for 20 minutes. Place in the oven for 15 minutes, then remove from oven and evenly spread the onion mix onto the pastry, sprinkle with the goat’s cheese, cook for a further 10 minutes and place on a wire rack to cool.
  8. To serve, present as a whole onion tart or else cut to portion size for your picnic and garnish with micro rocket.

TIP: This really is one of my favourite recipes and so easy to make, especially if you have puff pastry ready to go in your freezer and the onions can be prepared in advance.

Photography Credit: Harry Weir, assisted by Brian Clarke

For more al fresco dining, check out the recipes below:

Baby Gem Wraps With Squash and Feta Cheese

Mini Fruit Scones With Orange Blossom Butter

Grilled Chicken and Courgette Tartine

Meringue With White Chocolate and Rhubarb