In the days between Christmas and the new year I’ll try to keep the food flowing with as little effort as possible.  This herbed pie can serve as breakfast, lunch, or dinner.  It can also sit out on a counter for grazing throughout the day.  We chose the grazing method.

This kind of French inspired tart filled with veggies and a light custard of egg, milk and cream has become a new favorite of mine.  I chopped up a big heap of mixed herbs from the random packages that piled up around the kitchen during Christmas week.  I could have added some of the leftover ham that’s sitting in the fridge, but I decided to keep the focus on the tangy cheese and fresh herbs.

Caramelized Onion and Goat Cheese Pie

I used Martha Stewart’s No Fail Crust. I’m happy to say this recipe has completely cured me of my crust-making phobia. It’s easy to roll out and it always turns out flaky and perfect whether I’m using it baked or unbaked.  Isn’t that just like Martha.

Caramelized Onion, Goat Cheese and Herb Pie

Caramelized Onion, Goat Cheese and Herb Pie


  • 2 1/2 cups flour
  • 2 sticks unsalted butter, cold and cut in pieces
  • 1 tsp salt
  • 1 tsp sugar
  • 1/4 cup ice water, more if necessary
  • olive oil
  • 1 onion, halved and thinly sliced
  • 4 eggs, beaten
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • heaping 1/2 cup mixed freshly chopped herbs (I used parsley, rosemary, thyme and sage)
  • 6 to 7 oz goat cheese
  • salt and fresh cracked pepper


  1. To make the crust: put the flour salt and sugar in a processor and pulse to combine.
  2. Add the pieces of butter and process until grainy.
  3. While pulsing, add in the ice water, starting with 1/4 cup, just until the dough holds together when pressed between your fingers.
  4. Empty the bowl of the processor onto a sheet of plastic wrap and bring it together into a dough.
  5. Cut the amount in half, shape into disks, and wrap each disk in plastic.
  6. Refrigerate for 2 hours before rolling out one of the disks for this tart.
  7. For the tart: set the oven to 350F
  8. Coat the bottom of a large saute pan with olive oil and cook the onions on medium low until they are soft and caramelized. Rearrange them in the pan occasionally so they cook evenly and try not to let them brown. This can take 1/2 hour or more. Set aside to cool.
  9. Mix the beaten eggs, milk and cream in a bowl. Add in the herbs, and season with salt and pepper.
  10. Crumble the goat cheese and spread out evenly on the unbaked crust.
  11. Top the cheese with the onions and season with a little more salt and pepper.
  12. Pour the milk mixture into the crust and even out the herbs across the top.
  13. Bake for about 45 minutes until browned and set.
  14. Serve warm, cold, or at room temperature.


You can make this pie ahead and freeze it if you like.

Caramelized Onion and Goat Cheese Tart is the perfect light summer meal
Tagged with →  
This doesn't have to be goodbye ---
I'm also on FACEBOOK chatting and sharing recipes every day. If you like to Pin, (and who doesn't?) follow me on PINTEREST
Share →

17 Responses to Caramelized Onion, Goat Cheese and Herb Pie

  1. Victor Diaz says:

    What size tart pan did you use? 9 or 11 inch?

  2. Julie says:

    If you make this up ahead of time, what is the best way to reheat it?

    I’m making this (it’s in the oven now) for the first time and I don’t have a tart pan so I am using a glass pie pan. But next time I make it I’ll use a tart pan. How do you remove it from the tart pan?

  3. annie says:

    I have missed so many of your Christmas posts and I can see you have been cooking and baking up a storm. I am absolutely making this….I think i have everything I need right now. your step by step photos are gorgeous and then the last two…hand me a fork, please!

  4. I love the idea of leaving this on the counter for all-day grazing. I actually have never made my own pie crusts, but I do love Martha Stewart’s recipes and I am not surprised her pie crust is delicious!

  5. This looks mouthwatering. Goat cheese gives egg dishes just the right amount of tang.

  6. Thank you for Martha’s pie crust recipe and the quiche recipe! I use Nigella’s pie crust recipe, which is similar except it does not include salt or sugar, and it includes an egg. However, when I am feeling really exhausted (which is often), I use the ready made Tenderflake crusts from the supermarket.

  7. This quiche looks fantastically amazing! Great post!

  8. OMG, this looks delicious! You can always rely on Martha!

  9. Kate says:

    I always come in the morning to begin my day with joy looking at those beautiful photographs….and today I’d like to come for brunch!
    Always a treat reading and viewing.

  10. Stephanie says:

    I love dishes like this-ones that are good for any meal. I especially love goat cheese. Your crust looks perfect.

  11. Fantastic! I have a tart recipe in my pile to make but may have to change it out for this one! Yum. Beautiful meal any time of the day. Have a happy New Year!

  12. This looks so perfect. I love Martha’s crust too :)

Leave a Reply

Your email address will not be published. Required fields are marked *