Savory Ham and Goat Cheese Tart with Caramelized Onions (Torta Salata)

This savory ham and goat cheese tart is built on a buttery cream cheese pastry crust, filled with silky egg custard, caramelized onions, and creamy goat cheese. It is elegant enough for Sunday brunch and easy enough for a weeknight dinner.
You might also like: Spring Pea and Ricotta Tart or Salmon and Spinach Tart

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Quick Look

• Prep time: 20 minutes active, plus 1 hour chilling
• Cook time: 35 to 40 minutes
• Total time: About 2 hours
• Makes: One 9-inch tart, serves 6
• Skill level: Easy to intermediate

Special equipment: 9-inch tart pan, pastry cutter or food processor

A good savory tart solves so many dinner problems at once. It looks impressive, it comes together with ingredients you likely already have, and it works at any time of day. This ham and goat cheese tart is one I come back to again and again, especially when I have caramelized onions in the pan and want to do something really worthwhile with them. The Italian name for this style of savory tart is torta salata, and it is a staple of Italian home cooking for good reason.

The crust here is a cream cheese pastry, which is far more forgiving than a standard shortcrust. It is tender, slightly flaky, and practically impossible to overwork. You press it directly into the tart pan with your hands if needed. No rolling required, no stress about perfection.

The filling is a simple egg and cream custard with generous spoonfuls of goat cheese dotted throughout, sweet caramelized onions, and thin slices of ham. It bakes into something golden, set, and deeply savory. Pair it with a simple salad like the Asian Watermelon Salad or a handful of dressed arugula and dinner is done.

No ham? Use bacon or pancetta. Going meatless? Sliced zucchini or mushrooms work beautifully in its place. This is an endlessly adaptable tart and the recipe rewards improvisation.

Ingredient Notes

Pastry Crust

• Cold water: Use ice-cold water and add it gradually. Too much water makes the crust tough. Two teaspoons is the right amount for this dough.
• Cider vinegar: Just one teaspoon. This is the trick ingredient. It slightly inhibits gluten development, which keeps the crust tender and short even if you handle it a little more than you should.
• All-purpose flour: Standard unbleached all-purpose flour works perfectly here. Do not substitute bread flour, as the higher protein content will make the crust tough.
• Salt: Added to the flour, not the liquid. Fine sea salt or table salt both work.
• Cold unsalted butter: It must be cold, straight from the refrigerator. Cold fat creates steam pockets as it bakes, which is what gives pastry its flaky layers. Cut it into small pieces so it incorporates evenly.
• Cold cream cheese: This is what makes this crust so special. It adds richness and tang, and it helps keep the crust tender. Use full-fat cream cheese and keep it cold.

Filling

• Eggs: Four large eggs give the custard structure. They should be at room temperature so they whisk smoothly into the cream and milk without any streaks.
• Heavy cream: Adds richness and gives the filling a silky, creamy texture when baked. Do not substitute with half-and-half or the filling will be thinner.
• Whole milk: Combined with the cream for a lighter, more balanced custard. Use whole milk rather than skim for the best texture.
• Ham: Three thin slices of cooked ham, cut or torn into bite-sized pieces. Prosciutto cotto is the ideal choice for an Italian-style torta salata. Deli ham works fine. Bacon or pancetta are excellent substitutes if you prefer a smokier flavor.
• Vidalia or sweet onion: Vidalia onions are sweeter and milder than standard yellow onions, which makes them ideal for caramelizing. They break down into soft, jammy ribbons that are sweet, golden, and deeply savory. Any sweet onion variety works. Standard yellow onion also works but takes a bit more time to fully caramelize.
• Fresh parsley: Adds a bright, fresh note to the custard. Flat-leaf Italian parsley has a stronger flavor than curly parsley and is the better choice here.
• Fresh thyme: Just one teaspoon of fresh thyme leaves adds an herby, slightly floral note that pairs beautifully with goat cheese and ham. Strip the leaves from the stems before measuring.
• Goat cheese: Four tablespoons scattered over the base and into the filling. As it bakes, it melts into tangy, creamy pockets. Any soft fresh goat cheese works. Ricotta or cream cheese can substitute for a milder flavor.
• Salt and pepper: Taste the egg mixture before pouring it into the tart shell and adjust seasoning. Remember that the ham and goat cheese both add salt, so you may need less than you think.

Prick the pie crust and in a bowl, prep the filling. Place the goat cheese around the bottom of the pie crust.

Pour the filling on top of the pie crust.

If you don't have ham on hand, please add bacon. Really, it's ok! And if you are trying to avoid meat, sub in something like zucchini or mushrooms...just delicious!!

How to Make This Savory Goat Cheese Tart

Make the Pastry Crust

1. Combine the cold water and cider vinegar in a small bowl and set aside.
2. In a large bowl, whisk together the flour and salt. Add the cold butter pieces and cold cream cheese. Using a pastry cutter or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Alternatively, pulse everything in a food processor 8 to 10 times.
3. Add the water and vinegar mixture in a slow, steady stream, stirring with a fork just until the dough begins to hold together. Do not overwork it.
4. Turn the dough out onto a piece of plastic wrap. Press it into a flat disk, wrap tightly, and refrigerate for at least 1 hour or overnight.

Caramelize the Onions

5. While the dough chills, heat a thin layer of olive oil or butter in a skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook slowly, stirring occasionally, for 25 to 35 minutes until the onions are deeply golden, soft, and sweet. Do not rush this step over high heat or the onions will burn rather than caramelize. Set aside to cool.

Assemble and Bake

6. Preheat the oven to 375 degrees Fahrenheit.
7. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll it out to fit your 9-inch tart pan, or simply press it evenly into the pan with your fingers, pushing it up the sides. Either method works.
8. Prick the bottom of the crust all over with a fork. Set the tart pan on a foil-lined baking sheet.
9. Scatter the goat cheese evenly over the bottom of the crust.
10. In a large bowl, whisk together the eggs, cream, and milk until smooth. Stir in the ham pieces, cooled caramelized onions, parsley, and thyme. Season with salt and pepper and taste.
11. Pour the egg mixture over the goat cheese in the tart shell.
12. Bake for 35 to 40 minutes until the filling is set with just a slight wobble in the very center, and the crust is golden. Check at the 30-minute mark. If the edges of the crust are browning too quickly, tent loosely with foil for the remaining bake time.
13. Let the tart cool for at least 10 minutes before slicing. You can also slice it directly in the pan while still warm. Serve warm or at room temperature.

Variations

• Bacon or pancetta: Substitute the ham for 3 to 4 strips of cooked, crumbled bacon or diced pancetta for a smokier flavor.
• Meatless: Skip the ham entirely and add sliced sautéed mushrooms, roasted zucchini, or a handful of baby spinach wilted in the pan.
• Different cheese: Swap the goat cheese for ricotta, feta, or a mild gorgonzola. Each gives a distinct character to the tart.
• Store-bought crust: If you are short on time, a good quality refrigerated pie crust works as a substitute. The flavor will not be quite the same, but the filling is so good that the tart will still be excellent.
• Add roasted garlic: A few cloves of roasted garlic stirred into the egg mixture adds warmth and depth alongside the caramelized onions.

Make-Ahead and Storage

The pastry dough can be made up to 2 days ahead and kept tightly wrapped in the refrigerator, or frozen for up to 1 month. Thaw overnight in the refrigerator before using.

The onions can be caramelized up to 3 days ahead and stored in the refrigerator. This makes the day-of assembly much faster.

The fully baked tart keeps in the refrigerator for up to 3 days, covered. Reheat individual slices in a 325-degree oven for 10 minutes, or serve at room temperature. It is genuinely delicious cold as well, straight from the refrigerator.

Some other savory tart recipes to enjoy:

• Tuna and Spinach Tart
• Spring Pea and Ricotta Tart
• Salmon and Spinach Tart
• Sweet Potato, Bacon, and Goat Cheese Tart

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Ham, Goat Cheese and Vidalia Onion Tart

Ham, Goat Cheese and Vidalia Onion Tart is savory and delicious tart. Made with a homemade crust filled with caramelized Vidalia onions, ham, and goat cheese. Just wonderful for a Sunday brunch or an easy weeknight dinner.

Prep Time1 hour hr 10 minutes mins

Cook Time38 minutes mins

Total Time1 hour hr 48 minutes mins

Course: Brunch, Dinner, Lunch

Cuisine: American

Keyword: pie crust, savory tart

Servings: 1 9-inch tart

Calories: 1767kcal

Author: Lora

Equipment

• Tart Pan

Ingredients

• 2 teaspoons cold water
• 1 teaspoon cold cider vinegar
• 1½ cups all-purpose flour plus more for surface
• ½ teaspoon salt
• 4 ounces 1 stick cold unsalted butter, cut into small pieces
• 4 ounces cold cream cheese cut into small pieces
• filling ingredients:
• 4 eggs
• ½ cup cream
• ½ cup milk
• 3 slices ham
• 1 small onion sliced thin and caramelized
• 1 Tablespoon fresh parsley chopped
• 1 teaspoon fresh thyme leaves
• 4 Tablespoons goat cheese or any other soft cheese
• salt and pepper to taste

Instructions

• Preheat oven to 375 F.
• Tart shell directions-Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
• Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap. Press dough into a disk. Refrigerate until firm, about 1 hour or overnight.
• Filling Directions-
• In a large bowl, whisk eggs with cream and milk. Stir in ham, cooled onions and herbs.
• Roll dough to fit your chosen tart pan, then drape dough in pan. Neatly press dough up the sides of the pan and shape it. Set it on a sheet pan.
• Prick bottom of the tart with a fork. Scatter goat cheese over the tart. Pour in the egg mixture.
• Place the tart pan over a foil lined cookie sheet.
• Bake for about 35-40 minutes or until the tart is golden brown and the filling is set. Check tart at about 30 minutes. If the tart shell is browning too much, cover the tart with foil paper for the rest of the baking time. Let tart cool before removing from tart pan or slice directly in the tart pan when warm.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Keep everything cold for the crust. Warm butter or cream cheese will make the dough greasy rather than flaky.
• Do not skip the 1-hour chill. It relaxes the gluten and makes the dough far easier to roll or press into the pan.
• The caramelized onions must be completely cooled before stirring into the egg mixture, or they will begin to cook the eggs.
• No ham? Bacon, pancetta, sautéed mushrooms, or roasted zucchini all work beautifully as substitutes.
• The tart keeps in the refrigerator for up to 3 days and is excellent served cold, at room temperature, or warmed in a 325 F oven for 10 minutes.

Nutrition

Calories: 1767kcal | Carbohydrates: 154g | Protein: 78g | Fat: 91g | Saturated Fat: 49g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 882mg | Sodium: 2700mg | Potassium: 1029mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3908IU | Vitamin C: 9mg | Calcium: 454mg | Iron: 14mg

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