Goat's cheese, potato & onion tart

Goat's cheese, potato & onion tart

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(55 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

Nutrition:

  • kcal502
  • fat40g
  • saturates21g
  • carbs25g
  • sugars0g
  • fibre2g
  • protein12g
  • salt0.08g
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Ingredients

  • 250g pack shortcrust pastry, fresh or frozen
  • 25g butter
    Butter

    Butter

    butt-err

    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
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 medium potato, peeled and sliced
    Potato

    Potato

    po-tate-oh

    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
    Eggs

    Egg

    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

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

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.

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Comments, questions and tips

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amandabarber
18th Dec, 2012
5.05
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.
frankthetank
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!
meisterstueck
4th Nov, 2012
5.05
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!
janfoweraker
25th Oct, 2012
4.05
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.
dusicka
13th Sep, 2012
5.05
I added few cubes of pancetta to the pan with onion & potatoes, it was lovely.
andrea-robson
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!!
donnadrew
24th May, 2012
5.05
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!
bromley98a
8th May, 2012
5.05
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.
bekiw81
30th Apr, 2012
5.05
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)
fuzzbox9
5th Feb, 2012
5.05
This is one amazing tart! Delicious and needs no tweaking.

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