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

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 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
    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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hcmccann
22nd Jul, 2011
5.05
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.
louisa_holbrook
9th Jun, 2011
4.05
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.
jenniferkendrick
5th May, 2011
Loved this recipe and have made it many times since! very very nice
samuel8004
2nd May, 2011
5.05
Delicious!!
samuel8004
2nd May, 2011
5.05
Absolutely delicious.....really tasty........will definitely be making this again, especally for friends
beardo1095
1st Mar, 2011
3.05
Read all the reviews and had high expectations but didn't think it was anything spectacular...maybe because I am not overkeen on thyme?! Will try the remainder tomorrow warmed up though!
tabby47
2nd Feb, 2011
5.05
This was really scrummy. I used red onions with a glug of balsamic and it was very tasty.
hattiem123's picture
hattiem123
27th Jan, 2011
5.05
A really nice recipe! The first night had it with salad and chips which was great, but even better was having the left overs with potato croquettes and a tin of plum tomatoes!! Pure heaven!
racheladams82
12th Jan, 2011
4.05
I generally dont like tarts pastry or quiche and this has almost converted me! very easy. I made the pastry from the cheeseboard tart recipie and it is bloody amazing the house honks of creamy anchor butter! make sure u use good proper english butter. I would season at each stage but easy on the salt because of the goats cheese. One last thing i made mine in mini tart dishes. It worked but they are not very deep plus it took about a third less cooking time. yum yum x
mirjana
24th Nov, 2010
5.05
My first tart ever! Total success, all gone in a second. I used grated mature cheddar instead of goat's cheese and natural yoghurt instead of creme fraiche. I also added few florets of broccoli on one side of the dish. The biggest surprise for me was thyme! Delicious.

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