Recipe for: Goat Cheese Tart with Caramelized Onions and Raspberry Vinaigrette - photo 1
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Recipe for: Goat Cheese Tart with Caramelized Onions and Raspberry Vinaigrette

Dishes for Special Occasions Main dishes 90 min Medium 0 views ~49.25 PLN - (0)
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Description

A summery, modern tart combining creamy goat cheese with the deep sweetness of caramelized onions and a fresh, fruity note of raspberry vinaigrette. This dish is inspired by fusion cuisine with a Polish twist — seasonal raspberries and local cheeses are used. The tart is perfect as an elegant appetizer or a light lunch for a special occasion: it looks impressive, has distinct flavor contrasts (the sweetness of the onions, the tartness of the raspberries, the delicate spiciness of arugula), and presents beautifully on the table. Serve slightly warm, garnished with arugula and toasted walnuts; it pairs wonderfully with a glass of dry wine or a light fruit drink.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 250 g
  • Butter 125 g
  • Chicken egg 1 pcs (~60 g)
  • Ser kozi 200 g
  • Onion 2 pcs (~300 g)
  • Sugar 30 g
  • Rapeseed oil 45 g
  • Raspberry 150 g
  • Balsamic vinegar 30 ml
  • 🌿 Spices
  • Salt 0.1 pinch (~3 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Walnuts 50 g
  • Arugula 60 g
  • Honey 20 ml
💰 Estimated dish cost: ~49.25 PLN (12.31 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Base

1

Prepare the ingredients: sift the flour into a large bowl, cut the cold butter into small cubes (about 1 cm). Add salt to the flour. Rub the butter into the flour with your fingers or use a pastry cutter until the mixture resembles coarse crumbs (there should be pieces of butter the size of pea grains).

Ingredients: Wheat flour, Butter, Salt
Use a large metal bowl and cold butter; if you have a stand mixer, use the hooks or dough attachment and mix briefly (10–15 s). Avoid overheating the butter — the dough will be crumbly.
2

Make a well in the center of the sifted flour and pour in the beaten egg. Quickly mix the center part with a fork, then gently knead by hand into a smooth dough — if the mixture is too dry, add 1–2 tablespoons of cold water (15 g each) until the dough starts to come together. Do not knead for too long; just 30–45 seconds of bringing it into a ball is enough.

Use a pastry cutter or knife to divide the dough to avoid excessive warming. If you're unsure, chill the wrapped dough in the fridge for 30 minutes.
3

Flatten the dough into a disk about 2 cm thick, wrap it in plastic wrap, and place it in the refrigerator for at least 30 minutes (preferably 60 minutes). Chilled dough is less sticky and easier to roll out.

The cold dough is key — if you skip the chilling, the crust will shrink during baking.
4

Preheat the oven to 180°C (top and bottom heat). Take out the dough, lightly sprinkle the work surface with flour, and roll it out into a circle a few centimeters larger than the pan (24 cm springform or tart pan). Line the pan, pressing the edges and trimming the excess with a knife. Prick the bottom with a fork in several places.

Use a 24 cm steel tart pan. It's best to roll it out between two sheets of baking paper if the dough is sticky.
5

Line the tart pan with parchment paper and fill it with dried peas/dry baking beans (or use ceramic weights). Bake blind for 15 minutes, then remove the paper with the weights and bake for another 8–10 minutes until the bottom is lightly golden. Remove and cool on a rack for a few minutes.

Ingredients: Wheat flour
Use ceramic weights or dry beans; this will secure the edges from collapsing. The bottom should be dry and lightly golden — it doesn't need to be browned too much, as it will be baked further with the filling.

Caramelizing onions

6

Peel the onion and cut it into thin feathers. Heat a 26–28 cm skillet over medium heat, pour in 15 g of rapeseed oil. Add the onion and sauté for 10–12 minutes, stirring every 2–3 minutes, until the onion softens and becomes translucent.

Ingredients: Onion, Rapeseed oil
Use a wide skillet with a thick bottom to ensure the onion caramelizes evenly. Do not increase the heat — you risk burning instead of caramelizing.
7

Reduce the heat to low-medium, sprinkle the sugar evenly over the surface of the onions (30 g). Stir every minute for the next 8–12 minutes, until the onions take on a deep amber color and become soft. Finally, season with a pinch of salt and freshly ground pepper to taste.

Ingredients: Onion, Sugar, Salt, Black pepper
The onion is ready when it has a deep golden-brown color and is soft when crushed — it should not be dry or burnt. The process takes a total of 18–25 minutes.

Vinaigrette

8

Prepare the raspberry vinaigrette: put raspberries (150 g) into a blender, add balsamic vinegar (30 g), 30 g of rapeseed oil, 2 g of pepper, and 3 g of salt. Blend until smooth for 20–30 seconds. Taste and if necessary, add 10–20 g of honey (optional) to balance the acidity. Strain through a sieve to remove the seeds, and set aside in a cool place.

Ingredients: Raspberry, Balsamic vinegar, Rapeseed oil, Black pepper, Salt, Honey
Use a hand blender or a stand blender. A fine mesh strainer will make the vinaigrette smooth and shiny. If the dressing is too thick, thin it out with a spoonful of water.

Assembly and baking

9

On the pre-baked crust, evenly spread the caramelized onion (cooled for 2–3 minutes). Crumble the goat cheese (200 g) with your hands or a spoon and distribute it in patches over the onion — do not smooth it out too much, as this will allow the cheese to melt in places and create nice lumps.

Ingredients: Onion, Ser kozi
Use a spoon to portion and spread the onion; unevenly distribute the shredded cheese to achieve contrasting pieces of melted cheese.
10

Place the tart in an oven preheated to 180°C and bake for 12–15 minutes, until the cheese is slightly melted and takes on a delicate golden color. Remove the tart and let it cool on a rack for 8–10 minutes to allow the filling to set.

Ingredients: Ser kozi
Use the convection setting if you have it, but lower the temperature by 10°C. The tart is ready when the cheese is soft and lightly browned — do not bake until the cheese completely melts.

Decoration and Serving

11

Before serving, drizzle the tart with a thin layer of raspberry vinaigrette (amount to taste, about 30–40 g per tart). Decorate with fresh arugula and sprinkle with chopped, lightly toasted walnuts (optional). Additionally, you can place a few whole raspberries for decoration.

Ingredients: Raspberry, Arugula, Balsamic vinegar
Use a teaspoon to gently spread the vinaigrette. Additionally, you can add honey to the vinaigrette if you want a sweeter note.

Serving

12

Serve the tart slightly warm (temperature 40–50°C) — the flavors are most pronounced then. Cut into 6–8 pieces and serve immediately. A glass of dry white wine or a light herbal lemonade pairs well with the tart.

Use a sharp knife for cutting and wipe it between cuts to achieve clean slices.

Fun Fact

💡

The combination of sweet caramelized onions with goat cheese is a classic of French cuisine, here receiving a summer, Polish twist thanks to raspberries — fruits that were often used in court cuisine to blend sweet and savory flavors.

Best for

romantyczna kolacja letnia impreza ogrodowa przyjęcie z przyjaciółmi

Tips

🍽️ Serving

Serve slightly warm so that the cheese is creamy and the vinaigrette retains its freshness. Equip yourself with a sharp knife and serve with extra raspberries on the side of the plate. For a more savory touch, you can add thin slices of smoked duck breast (optional).

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. Reheat in the oven for 8–10 minutes at 160°C to restore the crispness of the bottom; do not use the microwave, as it will soften the bottom.

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