Goat's cheese, potato & onion tart

Goat's cheese, potato & onion tart

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(58 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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30th Apr, 2012
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)
5th Feb, 2012
This is one amazing tart! Delicious and needs no tweaking.
11th Jan, 2012
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....!
31st Oct, 2011
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!
17th Sep, 2011
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.
28th Aug, 2011
Wonderful vegetarian dinner party dish. Can be prepared ahead of time for hassle free entertaining.
20th Aug, 2011
made this for some friends- came out really nicely and will definately make it again
29th Jul, 2011
This is an absolutely delicious tart and one I will definately be making again! I completely cooked the potatoes first in a pan as I didn't want to risk them being undercooked. I used sliced new potatoes with skins on.
22nd Jul, 2011
Made this as per recipe to serve as part of a laid back buffet lunch for family and friends. It was loved by all, even those who are not massive fans of goats cheese. Served with a homemade beetroot chutney on the side.
9th Jun, 2011
Really easy and very tasty, but I always find lining a tin with pastry so fiddly! Put the tin on a baking tray to avoid oven spillages and help to bake the tart base.


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