Goat’s cheese, spring onion & hazelnut tart

Goat’s cheese, spring onion & hazelnut tart

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Moderately easy


Serves 6

Use crisp filo pastry to encase a soft and creamy cheese filling with mustard, spring onions and crunchy nut topping

Nutrition and extra info

  • Vegetarian
Nutrition info

Nutrition per serving

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  • 4 large filo pastry sheets, halved
  • 3 tbsp olive oil
  • 9 fat spring onions, sliced into 2½ cm lengths
  • 2 garlic cloves, finely chopped
  • 1 tsp Dijon mustard
  • 250g crème fraîche
  • 2 medium eggs
  • 140g soft rindless goat's cheese, broken into pieces
  • 25g blanched hazelnuts, chopped

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  1. Put a baking sheet in the oven, then heat to 200C/180C fan/gas 6. Brush the filo with 2 tbsp of the oil and use to line a 23cm round, loose-bottomed tart tin. Layer the sheets at different angles so that the base and sides are well covered, and allow the pastry to drape over the sides.
  2. Put 1 tsp more oil in a pan, add the spring onions, garlic and some seasoning, then fry for a couple of mins to soften. Remove from the heat.
  3. Whisk together the mustard, crème fraîche and eggs. Season well. Scatter half the spring onion mix and half the goat’s cheese over the pastry base, pour over the egg mix and top with the remaining cheese and spring onions. Sprinkle over the hazelnuts, then fold in the overhanging pastry and brush with the remaining oil.
  4. Bake the tart on the heated baking sheet for 25-30 mins until the filling is set and the pastry is golden. Carefully remove from the tin before slicing.

Recipe from Good Food magazine, September 2012

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Show comments
remy13's picture

Loved this recipe as did my guest. Spring onions could do with cooking longer and frankly I didn't see the need for hazelnuts, which are also very expensive! However would cook it again with perhaps a decorative flower on the top in filo pastry.

jogirl's picture
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This was perfectly pleasant but I felt it lacked the "wow" factor considering the amount of effort involved. I agree with the previous comment that suggested doubling the amount of spring onions, and if I cooked it again I would omit the hazelnuts - I didn't feel they added anything to the dish and were actually a little incongruous. I might also add some herbs - it was a little bland.

Frantic Flapjack's picture
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This was light and tasted good but the end result was very soft and lacked texture. Also, the spring onions shrink when cooked. I would recommend using at least twice as much as the recipe states.