1 rating

Chef Kevin Nashan's Caramelized Onion Tart with Beitje Farms Goat Cheese


The Completed Onion Tart

This savory fall recipe comes from Chef Kevin Nashan, the Chef de Cuisine and owner of Sidney Street Cafe and Peacemaker Lobster & Crab Co., two New American restaurants in St. Louis, Missouri. It features Beitje Farms Coeur de la Crème goat cheese from Bloomsdale, Missouri - one of Chef Nashan's local favorites.


Any goat cheese may be used, but Beitje Farms is the preferred choice of the chef!


Onion Tart FIlling

  • 2 Yellow Onions
  • 9 Ounces Beitje Farms Goat Cheese
  • 1 Lemon (Zested)
  • 3 Ounces Triple Cream Cheese

Pearl Onion Preparation

  • 8 Ounces Red and White Pearl Onions
  • 4 Tablespoons Butter
  • Water as Needed
  • Thyme to Taste
  • Salt to Taste

Cippolini Onion Caramelization

  • 8 Ounces Cippolini Onions
  • Dash of Water
  • Butter as Needed
  • Honey as Needed
  • Dash of Oil

Green Onion Puree

  • 12 Green Onion Tops
  • 2 Tablespoons Vegetable Oil
  • Salt to Taste
  • 1 Cup Spinach

Making the Pie Crust

  • 3 Cups All-Purpose Flour
  • 4 Ounces Cold Water
  • 8 Ounces Frozen Butter, Cubed
  • 3 Tablespoons Powdered Sugar


Onion Tart FIlling

Caramelize the onions to a dark brown color.

Over a double boiler, melt both cheeses into a smooth mixture and fold in the onion and lemon zest.

Pearl Onion Preparation

In a medium sauce pan, bring the water to a medium-high temperature and slowly whisk in the butter to form an emulsion.

Add the onions one color at a time.

Cook until tender and watch the braise; if it starts to break add some water to bring it back together.

Season with thyme and salt.

Let cool for 4 minutes.

Cippolini Onion Caramelization

In a sauté pan, add onions (whole) on medium heat.

Caramelize the onions completely, then add a splash each of sherry vinegar and water, and honey and butter as desired.

Make sure the mixture starts to coat the onions, then turn down to low heat.

Green Onion Puree

Blanch and shock the onion tops and the spinach.

Wring out all of the water and pat dry on a towel.

Place the greens in a mixer with a tablespoon of oil; start to blend.

Once the mixture begins to incorporate, continue adding oil and raising the speed of the blender until it forms a smooth puree.

Season with salt and cool.

Making the Pie Crust

In a food processor, place the sugar, flour and frozen butter. Start to mix.

Once the butter is cut into the flour, slowly add the ice water until it forms a grainy dough.

Remove from mixer and knead on a table until it forms a ball.

Rest for 30 minutes before rolling out.

Roll out dough to 1/8-inch thickness and cut into desired mold shape.

Bake whatever size tart shells you choose at 325 degrees for 20 minutes.


When tart shells have cooled, fill each shell with the filling (from Step 1).

Grate fresh parmesan over the tart and in a 325 degree oven, heat until tart is hot.

Pull out of the oven and serve with the green onion puree, the caramelized cippolinnis, and the pearl onions as desired.