Goat's cheese, potato & onion tart

Goat's cheese, potato & onion tart

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(50 ratings)

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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

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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.

Recipe from Good Food magazine, January 2005

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Comments

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

lindatodd's picture
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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
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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
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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
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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
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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
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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
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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
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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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