Goat's cheese, potato & onion tart

Goat's cheese, potato & onion tart

  • 1
  • 2
  • 3
  • 4
  • 5
(48 ratings)

By

Magazine subscription – 3 issues for £3

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
gordge's picture
  • 1
  • 2
  • 3
  • 4
  • 5

made this for some friends- came out really nicely and will definately make it again

yellowrose852's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is an absolutely delicious tart and one I will definately be making again! I completely cooked the potatoes first in a pan as I didn't want to risk them being undercooked. I used sliced new potatoes with skins on.

hcmccann's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this as per recipe to serve as part of a laid back buffet lunch for family and friends. It was loved by all, even those who are not massive fans of goats cheese. Served with a homemade beetroot chutney on the side.

louisa_holbrook's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really easy and very tasty, but I always find lining a tin with pastry so fiddly! Put the tin on a baking tray to avoid oven spillages and help to bake the tart base.

jenniferkendrick's picture

Loved this recipe and have made it many times since! very very nice

samuel8004's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious!!

samuel8004's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Absolutely delicious.....really tasty........will definitely be making this again, especally for friends

beardo1095's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Read all the reviews and had high expectations but didn't think it was anything spectacular...maybe because I am not overkeen on thyme?! Will try the remainder tomorrow warmed up though!

tabby47's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was really scrummy. I used red onions with a glug of balsamic and it was very tasty.

hattiem123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A really nice recipe!

The first night had it with salad and chips which was great, but even better was having the left overs with potato croquettes and a tin of plum tomatoes!! Pure heaven!

racheladams82's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I generally dont like tarts pastry or quiche and this has almost converted me!
very easy. I made the pastry from the cheeseboard tart recipie and it is bloody amazing the house honks of creamy anchor butter! make sure u use good proper english butter. I would season at each stage but easy on the salt because of the goats cheese. One last thing i made mine in mini tart dishes. It worked but they are not very deep plus it took about a third less cooking time.

yum yum x

mirjana's picture
  • 1
  • 2
  • 3
  • 4
  • 5

My first tart ever! Total success, all gone in a second. I used grated mature cheddar instead of goat's cheese and natural yoghurt instead of creme fraiche. I also added few florets of broccoli on one side of the dish. The biggest surprise for me was thyme! Delicious.

dhoohar's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Shared this with a few friends on a jazz cruise - they were all in agreement - DELICIOUS! It's in the binder ready for the next picnic.

marola's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Nice but not as nice as cheeseboard and onion tart.

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was absolutely yummy. I made this for a buffet party and only got to taste a small slice. Will definitely make again. I used garlic boursin cheese instead of the goats cheese and left the garlic out of the recipe. Gorgeous.

dina26's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This recipe is fantastic. It was simple to make and tasted great. This made a brilliant Sunday meal for my vegeterian guest.

lucy81's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

deslynne's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

evajames's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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.

rony_llewellyn's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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!

Pages

Questions

Tips