- 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
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…
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.
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.
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.
How to freezeLet the tart cool completely in the tin, then pack in a freezer bag. Seal and freeze for up to 1 month. To serve, unwrap and thaw at room temperature for 4 hrs, then reheat at 180C/fan 160C/gas 4 for 20 mins. Serve strewn with rocket, if using.