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Goat's cheese, potato & onion tart

Goat's cheese, potato & onion tart

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(53 ratings)

Ready in 1 hour

Moderately easy

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

  • Freezable
  • Vegetarian

Nutrition

  • kcalories502
  • fat40g
  • saturates21g
  • carbs25g
  • sugars0g
  • fibre2g
  • protein12g
  • salt0.08g
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Ingredients

  • 250g pack shortcrust pastry, fresh or frozen
  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onion, sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 medium potato, peeled and sliced

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 garlic clove, crushed
  • 2 tbsp fresh thyme leaf
  • 140g goat's cheese, broken into pieces
  • 3 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g carton crème fraîche, half fat is fine
  • 100g bag rocket to serve, optional

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

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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.

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Comments, questions and tips

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Comments (58)

fairystoryteller's picture
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This was great. A few small tweaks - I made my own pastry, didn't have quite enough goats cheese so added a few crumbs of stilton I had lurking in the fridge and I used dried thyme. I know other people have said that dried thyme doesn't work in this recipe (I'm sure fresh would be better) but as I was making this as a cheap eat to use up ingredients I had and wanted to avoid shopping for more, this worked for me. The resulting tart was delicious and I will make it again, especially as it can be frozen ahead.

jasmincharlotte's picture
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Really liked this, good vege option for a dinner party. Added sundried tomatoes which worked well!

pinkparasol's picture
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Why is "rate this recipe" in teeny writing so that you have no way of seeing it when you write a comment? And then the drop down rating stars cover up the "post" box so you are unable to tap it. Rant over!

Anyway, a full five stars!

pinkparasol's picture
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I made this as the vegetarian option at a dinner party and it was as popular with the meat eaters as with the vegetarian guest (who went back for seconds). I was unsure about which goats cheese to use and opted for a soft mild cheese which turned out to be lovely - it gave a goats cheese taste without being overly strong. I made my own pastry and froze the completed tart the week before. Although I got it out of the freezer in advance, it was still frozen when it went into the oven so I baked it for a good 40 minutes and it turned out great. I will definitely be making this again.

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.

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Questions (2)

lillypher's picture

Could you use goats cream instead of crème fraîche for those intolerant to cows dairy products? And perhaps an oil as opposed to the 25g of butter?

goodfoodteam's picture

Hi there, it'll be fine to swap the butter for a little oil, and the goats cream should work fine however as we have not tested this please be aware that this is just a guide and not a guarantee, thanks.

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