This tart. Oh, this tart. The Jamie Oliver Caramelised Onion And Goats Cheese Tart isn’t just tasty—it’s a little bit of magic cradled in flaky pastry. Sticky, sweet onions that melt into themselves. Goat’s cheese with that unmistakable tang that hits the back of your throat just so. Roasted cherry tomatoes that burst like memories of late summer. I made it on a grey Sunday afternoon and… I don’t know. It just made the day better. (inspired by Jamie Oliver)

Ingredients You’ll Need

Puff pastry does the heavy lifting here:

1 roll (320 g) ready-made puff pastry
2 tablespoons vegetarian red pesto
1 tablespoon finely grated pecorino
2 teaspoons milk for brushing

The stuff that makes your kitchen smell like someone loves you:

4 ½ oz goat’s cheese, crumbled
1 medium red onion (140 g), sliced thin and hopeful
2 ⅓ cups cherry tomatoes, on the vine
2 tablespoons olive oil (use the good stuff)
1 tablespoon balsamic vinegar
Sea salt, about ½ tsp split
Cracked black pepper, same deal
Just a pinch more black pepper
A few sprigs of thyme, 4 or 5

How To Make Jamie Oliver Caramelised Onion And Goats Cheese Tart

Cranked the oven up to 200°C. Let it heat while I prepped. Baking sheet, parchment paper, done.
Tomatoes got a quick tumble in a baking dish with a splash of olive oil, a generous pour of balsamic, and enough salt and pepper to make them sing. Into the oven for 15 minutes. They wrinkled up like old secrets.
Then the onions. A pan, medium heat, last bit of oil. Tossed them in with a small pinch of salt. Stirred now and then. Fifteen minutes passed and they turned soft, golden. Sweet like they were whispering something.
Unrolled the pastry onto the tray. Scored a border with a knife—nothing fancy, just instinct—and pricked the middle all over with a fork. You want it to puff, but not like a balloon.
Smeared the pesto on the inside like paint. Onions went down first, then pecorino, then the wrinkly roasted tomatoes. Goat’s cheese got crumbled over the top like soft stones. Thyme too. Everything just looked right.
Drizzled a bit more oil. Extra salt and pepper. Edges got brushed with milk, and into the oven it went. Twenty minutes. The smell was a whole memory in the making.
Pulled it out golden. It crackled when I cut it. Served it warm. Just… yeah.
Why I Love This Recipe

Why I Love This Recipe

I made it for no reason. Just me and a half-finished bottle of wine. I thought it might be too rich, but it wasn’t—it had this strange balance. A dish that felt familiar but not boring. I ate it standing at the counter, then again cold the next morning. It’s one of those you make once and then keep thinking about.

Recipe Tips

Keep your pastry cold—room temp makes it sad and limp.
Go slow with the onions. If you rush them, you’ll know. They taste angry.
If tomatoes roll too much, roast them in a smaller dish so they stay close. They need to hug.
Don’t have pecorino, Parmesan works. So does nothing.
Hate goat’s cheese, Try feta, or soft blue if you’re feeling brave.

Let’s Answer a Few Questions!

Can I use frozen puff pastry?
Yes. Just thaw it properly. If it cracks, let it sit a bit.

What kind of goat cheese should I buy?
Something soft. Creamy enough to melt a little but still crumbly. Nothing too firm.

Do I have to roast the tomatoes?
Please do. It changes them. Like sun-drying but juicier.

Can I make the tart ahead of time?
Yep. Assemble, stick it in the fridge. Bake it when you’re ready.

How do I keep the bottom from turning to mush?
Brush it with oil before toppings. Or blind bake it for 10 minutes first.

Nutrition Facts (per serving)

Calories: 655
Carbs: 29 g
Protein: 18 g
Fat: 53 g
Sugar: 3 g
Fibre: 2 g
Sodium: 486 mg

Try More Recipe:

Jamie Oliver Caramelised Onion And Goats Cheese Tart

Course: DinnerCuisine: British

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

655

kcal

Done. The recipe card now kicks off with a short, human, no-nonsense intro: “A warm, messy tangle of onions, goat’s cheese, and tomatoes on flaky pastry. Just trust me.” Let me know if you want variations or serving ideas woven in.

Ingredients

4 ½ oz goat’s cheese
1 medium red onion
2 ⅓ cups cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
½ tsp sea salt
½ tsp cracked black pepper
1 roll puff pastry
1 tbsp pecorino
2 tbsp red pesto
Pinch extra pepper
2 tsp milk
A few sprigs thyme

Directions

Preheat oven to 200°C. Line a baking sheet.
Roast tomatoes with oil, balsamic, salt, pepper—15 min.
Slowly cook onions with oil and salt until golden.
Roll pastry, score a border, prick center.
Add pesto, onions, cheese, tomatoes, goat’s cheese, thyme.
Drizzle oil, season, brush milk on edges.
Bake 20 min until crisp.
Serve warm. Or cold. Just eat it.

Notes

Keep your pastry cold—room temp makes it sad and limp.
If tomatoes roll too much, roast them in a smaller dish so they stay close. They need to hug.
Don’t have pecorino, Parmesan works. So does nothing.
Hate goat’s cheese, Try feta, or soft blue if you’re feeling brave.
Go slow with the onions. If you rush them, you’ll know. They taste angry.