Goat's cheese, potato & onion tart

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• 4squareoranges

  17 September 2011

  4squareoranges rated and commented on this recipe

  

  This is simply devine. I made it yesterday but added pancetta cubes too and as I'm lactose intolerant could only get sour cream instead of crème fraîche . Hmmmmm. I'll certainly be making it again! I'll add a bit more thyme though as the flavour didn't come through. I preboiled the potatoes like some on the commentators suggested but that wasn't such a good idea, I think. They were quite soft making stirring difficult at the end. I think they'll cook through thoroughly on low heat.

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• Kirsty M

  10 October 2011

  Kirsty M rated this recipe

  

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• oboylec

  31 October 2011

  oboylec rated and commented on this recipe

  

  Great recipe, even my picky one year old devoured it! Made 3 times now, last time replaced potato with butternut squash I needed to use up which was delicious. Have also made into mini-quiches by cutting pastry into circles and baking in muffin tin. Fab!

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• louises

  11 January 2012

  louises commented on this recipe

  Regarding freezing quiche - why can some be frozen and some not? How do i know if i can freeze my own recipe quiche? Also, some instructions say that they should be defrosted before re-heating/baking and some say cook direct from frozen, does anyone know why this is? I'm thinking of cooking and freezing some pies for my wedding in may but am travelling to the venue on the friday and won't be cooking until sat so there will be a period before it's cooked and i don't want to poison anyone....!

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• fuzzbox9

  05 February 2012

  fuzzbox9 rated and commented on this recipe

  

  This is one amazing tart! Delicious and needs no tweaking.

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• beki

  30 April 2012

  beki rated and commented on this recipe

  

  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)

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• VT's Bistro

  08 May 2012

  VT's Bistro rated and commented on this recipe

  

  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.

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• Donna D

  24 May 2012

  Donna D rated and commented on this recipe

  

  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!

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• andrea

  08 August 2012

  andrea commented on this recipe

  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!!

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• beki

  18 August 2012

  beki rated this recipe

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• dusicka

  13 September 2012

  dusicka rated and commented on this recipe

  

  I added few cubes of pancetta to the pan with onion & potatoes, it was lovely.

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• jan foweraker

  25 October 2012

  jan foweraker rated and commented on this recipe

  

  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.

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• meisterstueck

  04 November 2012

  meisterstueck rated and commented on this recipe

  

  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!

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• Frankie "Gordon Ramsay" H

  09 November 2012

  Frankie "Gordon Ramsay" H commented on this recipe

  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!

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• AmandaBarber

  18 December 2012

  AmandaBarber rated and commented on this recipe

  

  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.

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• Ermentrude

  02 February 2013

  Ermentrude rated and commented on this recipe

  

  Everyone always wants the recipe for this one, very tasty and easy to cook ahead.

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• Little Cook

  25 March 2013

  Little Cook commented on this recipe

  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?

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• Lorraine

  20 April 2013

  Lorraine rated and commented on this recipe

  

  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.

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• KarenM

  27 April 2013

  KarenM rated and commented on this recipe

  

  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.

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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 12.0g, carbohydrate 25.0g, fat 40.0 g, saturated fat 21.0g, fibre 2.0g, salt 0.08 g

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