Goat's cheese, potato & onion tart

Goat's cheese, potato & onion tart

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(55 ratings)

Ready in 1 hour

More effort

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


  • kcal502
  • fat40g
  • saturates21g
  • carbs25g
  • sugars0g
  • fibre2g
  • protein12g
  • salt0.08g
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  • 250g pack shortcrust pastry, fresh or frozen
  • 25g butter



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

  • 1 tbsp olive oil
    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



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

  • 1 medium potato, peeled and sliced



    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



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


  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 (58)

lucy81's picture

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

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

evajames's picture

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

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!

daisydoo40's picture

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.

judithsinclair's picture

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.

emsmith's picture

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

lindatodd's picture

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.

redaurigny's picture

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!

pj1979's picture

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

kefalonia's picture

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

veritywestcott's picture

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!

corkwoman's picture

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

djwinkles's picture

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.

djwinkles's picture

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.

brattanc's picture

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.

lesnavich's picture

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

mamaminou's picture

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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