Goat's cheese, potato & onion tart

Goat's cheese, potato & onion tart

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(49 ratings)

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Cooking time

Ready in 1 hour

Skill level

Moderately easy

Servings

Serves 6

This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
502
protein
12g
carbs
25g
fat
40g
saturates
21g
fibre
2g
sugar
0g
salt
0.08g

Ingredients

  • 250g pack shortcrust pastry, fresh or frozen
  • 25g butter
  • 1 tbsp olive oil
  • 2 onions, sliced
  • 1 medium potato, peeled and sliced
  • 2 garlic cloves, crushed
  • 2 tbsp fresh thyme leaves
  • 140g goat's cheese, broken into pieces
  • 3 eggs
  • 200g carton crème fraîche, half fat is fine
  • 100g bag rocket to serve, optional

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. Remove the paper and beans and return the tin to the oven for 5 mins until golden, then remove and set aside. Reduce oven to 180C/fan 160C/gas 4.
  2. Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat’s cheese and spread out evenly.
  3. Whisk the eggs and crème fraîche together, season if you want to, then pour into the pastry case and bake for 30-35 mins until lightly golden brown and just set in the centre. Serve warm, with rocket leaves scattered over if using.

Recipe from Good Food magazine, January 2005

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Comments

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ladyl1's picture
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Have never been confident enough to make something like this before, cannot believe how easy it was to make and how gorgeous it tasted. Leftovers lovely the next day too!

EllieMarianna's picture
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Really tasty!

KazaM's picture
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Made this last night and warmed it up for a lunch today with friends. It is LOVELY. Will definitely make again, an easy and extremely delicious tart. I was going to par boil the potatoes, but didn't bother in the end and it was perfect. I did however slice the potatoes quite thinly. Yum yum.

llighton's picture
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Little Cook, it's important that you follow the recipe and use the ingredients on the list if you want it to taste great. The only thing I do differently from the recipe is to make my own pastry. This is one of my standards for family buffets as it always turns out well and can be cooked in advance. But you do need to use fresh thyme and creme fraiche if you want a good flavour.

emilycox85's picture

I made this on Friday, I think I must of done something wrong as it didnt look very appetizing it looked a bit bland nor did it taste great .... i did use dried thyme instead of fresh and i used double cream instead of creme fraiche ... is this where i went wrong?

ermentrude33's picture
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Everyone always wants the recipe for this one, very tasty and easy to cook ahead.

amandabarber's picture
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This was lovely & received many compliments when I cooked it for a lunch with friends. I smeared a little dijon mustard on the pastry prior to adding on the fillings. Yummy! Will definitely do again.

frankthetank's picture

Made this for a dinner party and it was loved by all.
Amazing flavour and best served warm.
I followed the recipe to the'T' and had no problems whatsoever.
Thank you!

meisterstueck's picture
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I made this twice with puff pastry instead of shortcrust and dried thyme since they didn't have any fresh one at the supermarket. Both times it was really good.
Last time I came across some fresh thyme and made it again, still with puff pastry (somehow I think it fits better). The fresh thyme really makes a difference and it tastes even better.
This is a great recipe for any day of the week. It's great also for any potluck because it tastes great cold too.
Definitely a keeper!

janfoweraker's picture
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Absolutely delicious and can't believe somebody would prefer a Tesco quiche over a home made one! I have made this a few times but had to use oregano on this occasion as I hadn't got any fresh thyme. Worked just as well. If you have any left, it freezes well too.

dusicka's picture
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I added few cubes of pancetta to the pan with onion & potatoes, it was lovely.

andrea-robson's picture

Totally disappointing, considering all the good reviews. This is about the 5th recipe I've done from this website and all have been based on the reviews but so,so disappointing!! Tesco's finest quiche is so much nicer, easier and no doubt a lot cheaper!!

donnadrew's picture
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Great, different recipe. Hubby's usually bored with quiches, but this was a real hit! I parboiled the potato before adding to the pan with the onions, & used feta & greek yoghurt for a greek twist. Goes down well with a green salad & crisp dry white!

bromley98a's picture
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I have made this twice now and can see it is going to become a family favourite. On both occasions I have softened the onions but par boiled the potato slices seperately for 5 minutes instead of frying them with the onions which has worked a treat. The second time I added some leftover ham I had which made the tart even more tasty. This is a really versatile recipe which can easily be varied according to taste etc.

bekiw81's picture
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wow, this is delicious, made it for the first time the other night, needed to cook the potatoes and onions for a while to get them to cook through and brown, but the end result is fantastic, definitely worth the minor faff of blind baking (I don't have baking beans, I used a few quids worth of coppers instead, works a treat)

fuzzbox9's picture
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This is one amazing tart! Delicious and needs no tweaking.

simmonsl's picture

Regarding freezing quiche - why can some be frozen and some not? How do i know if i can freeze my own recipe quiche? Also, some instructions say that they should be defrosted before re-heating/baking and some say cook direct from frozen, does anyone know why this is? I'm thinking of cooking and freezing some pies for my wedding in may but am travelling to the venue on the friday and won't be cooking until sat so there will be a period before it's cooked and i don't want to poison anyone....!

oboylec's picture
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Great recipe, even my picky one year old devoured it! Made 3 times now, last time replaced potato with butternut squash I needed to use up which was delicious. Have also made into mini-quiches by cutting pastry into circles and baking in muffin tin. Fab!

4squareoranges's picture
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This is simply devine. I made it yesterday but added pancetta cubes too and as I'm lactose intolerant could only get sour cream instead of crème fraîche . Hmmmmm. I'll certainly be making it again! I'll add a bit more thyme though as the flavour didn't come through. I preboiled the potatoes like some on the commentators suggested but that wasn't such a good idea, I think. They were quite soft making stirring difficult at the end. I think they'll cook through thoroughly on low heat.

northclare's picture
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Wonderful vegetarian dinner party dish. Can be prepared ahead of time for hassle free entertaining.

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