white bean onion tart top

With more time than usual at home this past spring, many families have decided to start a garden. As summer arrives, if you are one of the many folks who have discovered the joys of gardening, you may find yourself with a surplus of a few fresh ingredients, specifically onions and herbs.

So, what do you do with fresh produce? Luckily, fresh garden ingredients pair perfectly with and pantry staples like our famous Randall Great Northern Beans. How about a rich and savory tart that is absolutely perfect for this time of year?

Randall Great Northern Beans purée beautifully with goat cheese to make the smooth and savory filling to this tart recipe. But, the balance come by adding sweet of caramelized onions and a balsamic vinegar reduction. These simple toppers elevate the dish by adding a nice rich sweetness and acidity that gives the filling a little bit. It is so simple, yet so delicious.

Herb and veggie-rich tarts like this make a wonderful summertime recipe. Perfect for a picnic or an afternoon appetizer before dinner with family, this rustic tart will impress with its rich flavor.

What’s best about it all is you don’t need to be a big baking enthusiast to make this yourself. Using a store-bought pie crust is absolutely fine – no need to make your own. And for a recipe that includes less than 10 ingredients, it is so easy and simple to make. You may even have many of the ingredients at home.

This recipe makes one roughly 9-inch tart that is perfect for serving 8 to 10 people. Be sure this is on your list of appetizers or meals for your next summer picnic or outdoor meal with friends and family.


(Makes one 9 inch tart, 8-10 servings)

  • 1 1/3 cups Randall Great Northern Beans
  • Refrigerated pie crust, at room temperature
  • 4 whole sweet onions
  • 4 Tbsp. high quality salted butter
  • 8 oz. goat cheese
  • Salt and pepper
  • Fresh thyme for garnish
  • Balsamic reduction for garnish


  1. Preheat oven to 425 degrees Fahrenheit. Roll out room temperature pie crust over pie pan and press firmly around the entire dish, making sure to prick the bottom of the crust with a fork tin prevent bubbling.
  2. Fill crust with dried beans or pie weights to prevent bubbling. Bake at 425 for 15 – 20 minutes. Remove pie weights or dried beans and allow crust to cool, and lower oven temperature to 350 degrees Fahrenheit.
  3. While crust is prebaking, remove skin from onions and halve, then thinly slice.
  4. Bring a large sauté pan to medium high heat, adding half the butter. Add onions and salt and pepper to taste and slowly cook, reducing heat to medium — stirring often and adding other half of butter halfway through — for 15-20 minutes, or until onions are soft and lightly browned.
  5. Using a slotted spoon, remove caramelized onions and set aside. Add beans into remaining liquid in the pan and cook for 5-7 minutes, or until heated through.
  6. Add softened beans and remaining liquid, plus the goat cheese and a large spoonful of the sautéed onions into a food processor and pulse until very smooth.
  7. Once crust has cooled, line the bottom of the tart with an even layer of the caramelized onions. Top with bean and goat cheese mixture, and finish with a layer of the remaining onions.
  8. Return tart to 350 degree oven and bake for 15-20 minutes, or until top is lightly browned. If the crust is getting too dark, cover edge of tart with aluminum foil.
  9. Remove tart from oven and allow to cool to room temperature. Garnish with thyme leaves and a balsamic drizzle. Enjoy!