Goat's cheese, potato & onion tart

Goat's cheese, potato & onion tart

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(59 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 onions, 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 cloves, crushed
  • 2 tbsp fresh thyme leaf
  • 140g goat's cheese, broken into pieces
  • 3 eggs



    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, questions and tips

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20th Apr, 2013
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.
25th Mar, 2013
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?
2nd Feb, 2013
Everyone always wants the recipe for this one, very tasty and easy to cook ahead.
18th Dec, 2012
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.
9th Nov, 2012
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!
4th Nov, 2012
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!
25th Oct, 2012
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.
13th Sep, 2012
I added few cubes of pancetta to the pan with onion & potatoes, it was lovely.
8th Aug, 2012
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!!
24th May, 2012
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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