Goat's cheese, potato & onion tart

Goat's cheese, potato & onion tart

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(66 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 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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dhoohar's picture
3rd Jul, 2010
Shared this with a few friends on a jazz cruise - they were all in agreement - DELICIOUS! It's in the binder ready for the next picnic.
22nd Jun, 2010
Nice but not as nice as cheeseboard and onion tart.
Frantic Flapjack
7th Apr, 2010
This was absolutely yummy. I made this for a buffet party and only got to taste a small slice. Will definitely make again. I used garlic boursin cheese instead of the goats cheese and left the garlic out of the recipe. Gorgeous.
6th Apr, 2010
This recipe is fantastic. It was simple to make and tasted great. This made a brilliant Sunday meal for my vegeterian guest.
31st Mar, 2010
Made it 2 times now both adapted to individual tartlets, making the full size version this weekend and my mouth is watering just thinking about it! Yummy
1st Aug, 2009
This was my first attempt using Goats cheese and I am so glad I choose this recipe. It was absolutely yummy!!!.
10th May, 2009
Good, the thyme was a definite must. My husband did think it was a bit sweet. I made it with a polenta and parmesan crust instead of shortcrust the 2 cheese flavor was a good addition as think the goats just couldn't have stood on it's own and there was not a hint of soggy. The fact it will freeze is a real plus. I have the 'the family' coming in a couple weeks for a buffet lunch as they number over 18 it will make a good addition and I can get ahead.
21st Apr, 2009
Hi, I'm a meat lover but my new girlfriend isn't so I made this and she was very impressed! I highly recommend it!
12th Apr, 2009
This is absolutely gorgeous. I made it with sour cream as didnt have creme fraich. We had it for supper when friends came round and they thought it was delicious. I'm making it again tonight for a family buffet.
24th Mar, 2009
I made the quiche for Mother's Day lunch and it was simply delicious. Thoroughly enjoyed by my Mum and the rest of the family. I cooked the pastry the night before to save time the next day and this worked well for me. So simple to make, yet so tasty. I took the advise on the fresh thyme which I agree with, added to the flavour. I also used red onions instead normal white ones. Definitely make it again, and would recommend to friends.


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