Goat's cheese, potato & onion tart

Recipe uploaded by

Jenny White

6 ratings

Recipe by Jenny White

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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.

How to freeze

Let the tart cool completely in the tin, then pack in a freezer bag. Seal and freeze for up to 1 month. To serve, unwrap and thaw at room temperature for 4 hrs, then reheat at 180C/fan 160C/gas 4 for 20 mins. Serve strewn with rocket, if using.

502 kcalories, protein 12g, carbohydrate 25g, fat 40 g, saturated fat 21g, fibre 2g, salt 0.08 g

Latest comments and suggestions

• Pam

  28 December 2007

  Pam commented on this recipe

  Absolutely delicious! The fresh thyme makes a big difference - don't use the dried stuff as it just doesn't enhance the flavours in the same way.

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• Lesley

  13 January 2008

  Lesley rated and commented on this recipe

  

  The fresh thyme made all the difference, even my more discerning friends were impressed.

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• Mrs B

  18 January 2008

  Mrs B commented on this recipe

  I made this to take to some friends house warming party. A very nice combination of flavours. The tart went down so well that my friends asked for the recipe. I will certainly make this again.

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• Winks

  29 January 2008

  Winks commented on this recipe

  I made this as a starter for a girlies vegetarian dinner night. The tart was delicious and not a crumb was left. I made a balsamic reduction to serve squiggled on the plate which went well. Highly recommend.

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• Winks

  15 April 2008

  Winks rated and commented on this recipe

  

  Forgot to rate this and as only one other has, I thought I would boost the figure in case it was putting people off looking at the recipe.

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• Odie

  01 May 2008

  Odie rated and commented on this recipe

  

  Made this for a girls night and it went down a treat. Not a piece left behind. Will definitely be making this again.

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• Verity

  18 May 2008

  Verity rated and commented on this recipe

  

  This is superb. Really easy to make and got rave reviews at the party I made it for and had numerous requests for the recipe. I will certainly make this again!

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• Ratzakli

  08 June 2008

  Ratzakli rated and commented on this recipe

  

  As we live in Greece I made this with local Feta Cheese & some fresh Thyme that I picked while out walking in the hills. I left the skin on the potato & also par-boiled the potato slices for 3 minutes We don't have creme friache here so I used Greek Yogurt. It was superb & has already become a Summer Favourite served with a Greek Salad

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• pj1515

  16 September 2008

  pj1515 commented on this recipe

  does anyone know how to adapt this to serve as individual tarlets-would i need to blind bake the pastry?

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• redaurigny

  28 September 2008

  redaurigny rated and commented on this recipe

  

  I loved the idea of this dish, and it was straight forward to make...it certainly looked good. But the potatoes definately needed parboiling. I may have another attempt!

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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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Difficulty and servings

Serves 6

Preperation and cooking times

Vegetarian

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

502 kcalories, protein 12g, carbohydrate 25g, fat 40 g, saturated fat 21g, fibre 2g, salt 0.08 g

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