Goat's cheese, potato & onion tart

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• 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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• Linda

  04 January 2009

  Linda rated and commented on this recipe

  

  Delicious. I cut the potato very thinly and cooked in the pan until tender. I also used porridge oats in my pastry (just replace some of the flour). This gives a nutty taste to the pastry. Went down very well with friends. Will definitely make again, perhaps with different cheeses.

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• Sarah

  15 February 2009

  Sarah rated this recipe

  

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• EmSmith

  12 March 2009

  EmSmith rated and commented on this recipe

  

  Gorgeous! Agree with the comments about fresh thyme. Stick to the recipe and don't be tempted to use dried.

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• Judith

  24 March 2009

  Judith rated and commented on this recipe

  

  I made the quiche for Mother's Day lunch and it was simply delicious. Thoroughly enjoyed by my Mum and the rest of the family. I cooked the pastry the night before to save time the next day and this worked well for me. So simple to make, yet so tasty. I took the advise on the fresh thyme which I agree with, added to the flavour. I also used red onions instead normal white ones. Definitely make it again, and would recommend to friends.

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• debbie

  12 April 2009

  debbie rated and commented on this recipe

  

  This is absolutely gorgeous. I made it with sour cream as didnt have creme fraich. We had it for supper when friends came round and they thought it was delicious. I'm making it again tonight for a family buffet.

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• Rony_llewellyn

  21 April 2009

  Rony_llewellyn rated and commented on this recipe

  

  Hi, I'm a meat lover but my new girlfriend isn't so I made this and she was very impressed! I highly recommend it!

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• Dawn

  10 May 2009

  Dawn rated and commented on this recipe

  

  Good, the thyme was a definite must. My husband did think it was a bit sweet. I made it with a polenta and parmesan crust instead of shortcrust the 2 cheese flavor was a good addition as think the goats just couldn't have stood on it's own and there was not a hint of soggy. The fact it will freeze is a real plus. I have the 'the family' coming in a couple weeks for a buffet lunch as they number over 18 it will make a good addition and I can get ahead.

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• Des

  01 August 2009

  Des commented on this recipe

  This was my first attempt using Goats cheese and I am so glad I choose this recipe. It was absolutely yummy!!!.

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• Des

  01 August 2009

  Des rated this recipe

  

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• Lucy Masters

  31 March 2010

  Lucy Masters rated and commented on this recipe

  

  Made it 2 times now both adapted to individual tartlets, making the full size version this weekend and my mouth is watering just thinking about it! Yummy

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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

Preparation and cooking times

Ready in 1 hour

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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