An onion puff pastry square featuring a crust stuffed with goat cheese! 🧅 Made with just 5 ingredients, this homemade savory tart is a lovely alternative to a traditional quiche 🥐—a generous, comforting family dinner. And when you slice it into four portions, the cheese hidden within the edges is revealed! 🍂✨ Enjoy!
📝 Ingredients: 🍽️ Serves 4 🥐 1 rectangular sheet of puff pastry 🧀 1 small log of goat cheese 🧅 3 onions 🥛 80 ml heavy cream 🥚 2 eggs
⏱️ Chapters: 00:00 Onion and goat cheese puff pastry tart 🧅 00:36 How to thinly slice onions 🔪 00:58 Preparing the egg and cream mixture 🥚 01:38 Homemade or store-bought puff pastry? 🧅 03:48 Quick quiche 🍽️
🧅 How to prevent the puff pastry from getting soggy from the onions? Sauté the onions in a very hot pan to brown them and evaporate their natural moisture 🥄
💡 A recipe you can customize based on what’s in your fridge: 🥓 You can add pre-cooked bacon bits, country-style ham, turkey ham, or small pieces of cooked chicken to the filling.
🧀 You can also switch up the cheese to suit your taste! The principle remains the same: tuck a meltingly soft filling inside the four sides of the puff pastry.
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Have you ever eaten a tart where the edges are almost more interesting than the
center? Because that's kind of the idea behind this puff pastry square with onions: a golden crust
and a creamy filling. It's somewhere between an onion quiche and a savory tart,
except here you don't need a tart pan and only five ingredients. It's the kind of dinner you
can whip up with puff pastry and whatever you have in the fridge. And for once,
I advise you not to leave the edges of your slice on the plate.
I start by peeling three onions and then slicing them into fairly thick strips. Sauté
your onions over high heat for about 5 minutes, either in a little
olive oil or a knob of butter, stirring constantly. I'm simply aiming for a
nice golden color. Then, in a small bowl, I crack two eggs.
I add 80 ml of heavy cream and whisk everything together.
I'm definitely not adding any salt since, with the goat cheese I'm going to use next,
I don't think it's necessary at all. But that's really a matter of taste.
Now, for the puff pastry, I opted for the easy route with a ready-made store-bought one.
My shoulder is recovering very well, but I'm sparing it the rolling pin for
now. Since mine is rectangular and quite large, I cut the sides to
make a large square. I do this by eye and layer the pieces on top of my pastry.
Since it's fairly thin, this gives it a bit more thickness, and I don't waste anything.
Now I take a small log of goat cheese and cut it lengthwise into three pieces
. If you're using a larger log, four pieces should be enough.
I then place one or two pieces of the log along each side of my pastry.
Then I fold the edge over to enclose the cheese. And of course,
I do the same for the three remaining sides.
Finally, I prick the bottom of my puff pastry with a fork. I want the filling
to stay in place, not to be lifted by a large bubble of pastry.
Then I spread my golden onions evenly over the surface.
Finally, I pour the egg and cream mixture over it, leaving just a little
in the bowl. With this little bit, I simply brush the
edges of the pastry so they also get a nice color in the oven.
And off it goes into the oven at 180°C (350°F) for about 30 minutes. Keep a close eye on it
; the puff pastry should be golden brown and the filling set. And there you have it,
I cut my square into four. And there you have it, our goat cheese
melting nicely inside the crust. You can, of course, use this idea with other
fillings like ham, cooked bacon, a few pieces of chicken,
or small vegetables. It really allows you to vary your dinners without changing the whole recipe.
And now, all that's left for me to do is wish you a delicious treat!
