Goat's cheese, potato & onion tart

Goat's cheese, potato & onion tart

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(67 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


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



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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 Nov, 2019
This a firm favourite, I did switch the potatoes to sweet potatoes which I roasted for 20 mins first and caramelised the onions with a little honey & balsamic vinegar. I do have sweet taste buds so I may have made it a little more sweet than some would like but I loved it & so did my partner which was a surprise as he doesn't usally like egg!
27th Apr, 2018
This was a disappointment. Followed the recipe to the letter, but found the garlic overpowered everything. The potatoes were still too firm at the end of time, & generally it lacked flavour. Edible, but won't be making again.
Frantic Flapjack
15th Feb, 2018
I don't know what's gone wrong with the rating but I would rate it 4 and not 5. Won't let me change it. Anyway - the filling was lovely if a little rich. I used 2tsps of dried thyme and it tasted perfectly fine. The pastry had a soggy bottom unfortunately. If I made this again, I would make my own pastry.
9th Jul, 2017
Delicious,. I adapted the recipe. Caramelised the red onion, used sweet potato cubed that had been roasted in the oven. Large quiche tin so added another egg and some more cream with gruyere as well as the goats cheese. Also used puff pastry instead of shortcrust to line the tin. Everyone loved it.
2nd Feb, 2016
This was great. A few small tweaks - I made my own pastry, didn't have quite enough goats cheese so added a few crumbs of stilton I had lurking in the fridge and I used dried thyme. I know other people have said that dried thyme doesn't work in this recipe (I'm sure fresh would be better) but as I was making this as a cheap eat to use up ingredients I had and wanted to avoid shopping for more, this worked for me. The resulting tart was delicious and I will make it again, especially as it can be frozen ahead.
6th Mar, 2015
Really liked this, good vege option for a dinner party. Added sundried tomatoes which worked well!
19th Oct, 2014
Why is "rate this recipe" in teeny writing so that you have no way of seeing it when you write a comment? And then the drop down rating stars cover up the "post" box so you are unable to tap it. Rant over! Anyway, a full five stars!
19th Oct, 2014
I made this as the vegetarian option at a dinner party and it was as popular with the meat eaters as with the vegetarian guest (who went back for seconds). I was unsure about which goats cheese to use and opted for a soft mild cheese which turned out to be lovely - it gave a goats cheese taste without being overly strong. I made my own pastry and froze the completed tart the week before. Although I got it out of the freezer in advance, it was still frozen when it went into the oven so I baked it for a good 40 minutes and it turned out great. I will definitely be making this again.
10th Apr, 2014
Have never been confident enough to make something like this before, cannot believe how easy it was to make and how gorgeous it tasted. Leftovers lovely the next day too!
EllieMarianna's picture
21st Mar, 2014
Really tasty!


EMB88's picture
15th Jul, 2017
How long do you cook for it reheating from frozen?
goodfoodteam's picture
17th Jul, 2017
Thanks for your question. Unwrap the tart and thaw at room temperature for 4 hrs, then reheat at 180C/fan 160C/gas 4 for 20 mins.
25th Jun, 2014
Could you use goats cream instead of crème fraîche for those intolerant to cows dairy products? And perhaps an oil as opposed to the 25g of butter?
goodfoodteam's picture
7th Jul, 2014
Hi there, it'll be fine to swap the butter for a little oil, and the goats cream should work fine however as we have not tested this please be aware that this is just a guide and not a guarantee, thanks.
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