I really shouldn’t be allowed to grocery shop unsupervised.

A slice of goat cheese, caramelized onion, and roasted red pepper tart served on a white plate

I linger shamelessly by the bakery, waiting for the attendant to look away so that I can swipe the free sugar cookies marked “Kids Only.”  I leisurely deliberate my selection of Roma tomatoes, oblivious to the frazzled mother behind, wrangling three fidgety toddlers and desperate to grab her produce before little Tommy’s tantrum ensues. Wandering haphazardly, I betray my strict grocery list with pretty bottles of balsamic vinegar and shiny jars of orange marmalade. Eventually, my basket—I don’t have a cart because I’m only here to pick up deli meat and bananas—is so overfilled that I’m cradling it with two arms and scooching a gallon of milk towards the checkout lane with my foot.

Then, there’s that one time I brought home 25 ounces of goat cheese.

A package of goat cheese next to sliced red peppers

As a refresher, a pound is 16 ounces of anything. Yes, I had all 16, plus nine for additional back up. One pound probably would have been excessive sufficient, but why stop when it’s on super sale? I took advantage of an opportunity, supported goat farmers, and baked Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart.

A goat cheese, caramelized onion, and red pepper tart with a piece missing

Win for the goat-cheese loving frugalista; win for the goat famers; win for your and my taste buds. I didn’t ask the goat her opinion, but I think she’d understand after tasting it.

Creamy goat cheese is whipped with Mediterranean herbs, blended with eggs for extra body, then poured over sweet caramelized onions and smoky roasted red peppers. Our goodies are nestled in a bed of flakey No-Roll Pie Crust (I told you would love my plans for it!), and out of the oven comes our luscious tart.

A slice of goat cheese, caramelized onion, and roasted red pepper tart served on a white plate

The top of our Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart is lightly golden with flecks of basil, oregano, and thyme; center is a colorful swirl of golden onions and vibrant peppers; bottom is a buttery-flakey crust vehicle to gracefully transport top and center to our mouths. Like a cream-filled sandwich cookie or my Wisconsin winter wardrobe, Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart is a collection of lovely layers complementing each other. (Note: the cookie and tart have a 100% complement success rate. My wardrobe does not.)

A slice of roasted red pepper tart with goat cheese served on a white plate

To the healthy-recipe seekers: Here are a few steps I took to keep my Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart nicely balanced:

  • In place of heavy cream, I used non-fat evaporated milk and a touch of half-and-half.
  • My No-Roll Pie Crust recipe uses whole wheat flour and replaces much of the butter with Greek yogurt and olive oil.
  • If you are trying to watch your cheese intake: despite the massive amounts of goat cheese that I purchased, this Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart recipe calls for a mere 5 ounces. A little of its wonderful flavor goes a long way!

To the non-healthy-recipe seekers: Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart tastes luxurious, so you won’t even notice these small swaps.

A bowl of spinach next to a slice of tart on a white plate

Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart is my lighter take on a French classic and is equally fitting beside a green salad for a well-balanced dinner or as the centerpiece of a special brunch. For easy planning, every component can also be made in advance, allowing you to toss the prepared ingredients together and bake immediately. Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart on a weeknight? I say yes! Julia Child would support me on this.

So would the goat.

A goat cheese, caramelized onion, and roasted red pepper tart with a piece served on a white plate

Goat Cheese, Caramelized Onion, & Roasted Red Pepper Tart

5 from 1 vote
Goat Cheese, Caramelized Onion, and Roasted Red Pepper Tart is a lighter take on a French classic. Equally fitting beside a green salad for a well-balanced dinner or as the centerpiece for a special brunch, this tart is creamy and packed with vibrant flavors. For easy planning, every component of recipe can also be prepared in advance, allowing you to toss the ingredients into the ready crust and bake immediately.

Prep: 40 mins
Cook: 35 mins
Total: 1 hr 15 mins

Servings: 1 9-inch tart, Serves 4-6


  • 1 recipe No-Roll Whole Wheat Pie Crust  or sub your favorite tart crust
  • 1 recipe Caramelized Onions (prepared with 2 medium yellow onions)
  • 1 1/2 teaspoons olive oil
  • 5 ounces soft goat cheese
  • 3/4 cup non-fat evaporated milk
  • 1/4 cup half and half
  • 3 large eggs
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup diced roasted red pepper about 1 large—I use jarred


  • Preheat oven to 350°F.
  • Slice and begin to caramelize the onions, according to the directions for Caramelized Onions
  • Prepare and prebake the crust according to the directions for No-Roll Whole Wheat Pie Crust (or prepare and prebake your crust recipe of choice)
  • Make the filling: Place the goat cheese in the bowl of the food processor and process until crumbly. Add the milk, half-and-half, eggs, basil, oregano, thyme, salt, and pepper and process until blended.
  • Scatter 1/2 cup of the caramelized onions and the sliced red peppers over the bottom of the tart shell. Pour the goat cheese mixture over the top to fill the tart shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.


Advance preparation: Caramelize the onions (Step 2), then store in the fridge for three days or freeze for up to two months. Prebake the crust (Step 4), then cover with plastic wrap and store in the fridge for up to three days. The entire tart can be prepared one day in advance, then stored in the fridge covered loosely in plastic wrap.

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

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

Recipe Rating


Leave a comment

  1. Wow! This looks fantastic! I’m a huge goat cheese fan. It probably has to do with the time I lived in a commune and milked goats each morning. TMI? lol

  2. I am obsessed with goat cheese! A pound sounds like the perfect amount. ;)

    This tart looks beautiful!

  3. You sound like me when I got to the grocerry store. My boyfriend always ask why I came back with five pounds of cheese and a slab of bacon when all we needed was some milk? I never have a sound answer for him. But this quiche would shut him right up! Love this.

  4. Love goat cheese, love your recipe, and Houston we have a problem! I am going to the supermarket to buy goat cheese & red peppers to make the tart!!!

  5. grocery shopping unsupervised is dangerous but grocery shopping unsupervised AND hungry is double the danger! haha! love the goat cheese in this tart!! everything in here is what i’d love on my plate!

  6. This looks incredible! Goat cheese and caramelized onions are two of my fave things, and you’ll never see me pass up roasted red peppers either :)

    1. Goat cheese + Caramelized onions are continual proof of good in the world! I knew I liked your taste Maggie.

  7. Haha I’m the same way! I recently ended up with a jar of kimchi? Not sure where to go with that one haha. This tart is gorgeous! Seriously beautiful.

    1. Thanks Abby! And kimchi? That’s impressive! I’m sure you will come up with some totally delicious and creative use for it Abby. And when you do….let me know. I’m totally curious.

  8. This tart looks so delicious. There is no such thing as too much goat cheese at my house. Most people go to the farmers market and come home with vegetables. I go to the farmers market and make a bee line for the goat cheese stall. Then I sometimes decide what veggies I want with my goat cheese. :) Can’t wait to try this!

    1. Cheers to goat cheese without limits. And YES for the goat cheese stall. It is one of my first farmer’s market stops too! I like how you prioritize Wendy ;-)

  9. I’m pretty sure there is no such thing as too much cheese. Even 25 ounces of it. You should see my fridge – there are currently 10 different varieties in there. I pass no judgement. :) This sound utterly delightful!

  10. This is such an impressive dish! I definitely want to try making that crust for lots of things. For those of us crazy people who do not particularly care for roasted peppers (I know, how are we related??), would there be an ingredient you would recommend subbing? Maybe mushrooms?

    1. Whoa, you are crazy! ;-) I think mushrooms would be divine in this. Just saute for a few minutes with a bit of olive oil first, then add them right in with the other ingredients. Fresh spinach is another easy option (you don’t even need to saute it first). One thing I love about this tart is that it can be a vehicle for any of your favorite ingredients (or leftovers!).

  11. Your tart looks absolutely delicious! Pretty much anything with goat cheese rocks my world! Btw, I love that you take the kids only cookies, lol!

    1. Thanks so much Jess! And I am guilty as charged. No matter how big of a rush I am in, I have to make a quick bakery pitstop. Maybe it keeps me young at heart?

  12. I still remember the first time I tasted goat cheese, I practically did cartwheels! Seriously, this tart looks beautiful and so delicious!

  13. I seriously LOVE goat cheese. And caramelized onions. And roasted red peppers. Wait a second… did you make this for ME? Ha. xx

  14. Hi Erin
    Love your blog. I have a great recipe for Goat cheese mac and cheese. I try to make it with homemade goat cheese (when I can get milk from my neighbor). Have to try this recipe. Sounds wonderful.5 stars

  15. Wow, that’s a lot of goat cheese! I have similar problems and I’m not allowed to go to the grocery store alone. Even though I know I could make it better at home, I need to be wrangled out of the bakery section or I’ll bring home a million donuts and cookies. This tart looks so tasty! I love the healthy swaps you made, thanks for the recipe!

    1. If only the doughnuts didn’t smell so darn good! Their sweet smell is what always sucks me in. Thanks for supporting my healthy swaps, as always :) If you try it, I hope you love it!