Goat’s cheese, spring onion & hazelnut tart

Goat’s cheese, spring onion & hazelnut tart

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(2 ratings)

Prep: 15 mins Cook: 30 mins

More effort

Serves 6
Use crisp filo pastry to encase a soft and creamy cheese filling with mustard, spring onions and crunchy nut topping

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal381
  • fat33g
  • saturates17g
  • carbs11g
  • sugars2g
  • fibre1g
  • protein10g
  • salt0.6g
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  • 4 large filo pastry sheets, halved
  • 3 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…

  • 9 fat spring onions, sliced into 2½ cm lengths
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 garlic cloves, finely chopped
  • 1 tsp Dijon mustard
  • 250g crème fraîche
  • 2 medium eggs
  • 140g soft rindless goat's cheese, broken into pieces
  • 25g blanched hazelnut, chopped


  1. Put a baking sheet in the oven, then heat to 200C/180C fan/gas 6. Brush the filo with 2 tbsp of the oil and use to line a 23cm round, loose-bottomed tart tin. Layer the sheets at different angles so that the base and sides are well covered, and allow the pastry to drape over the sides.

  2. Put 1 tsp more oil in a pan, add the spring onions, garlic and some seasoning, then fry for a couple of mins to soften. Remove from the heat.

  3. Whisk together the mustard, crème fraîche and eggs. Season well. Scatter half the spring onion mix and half the goat’s cheese over the pastry base, pour over the egg mix and top with the remaining cheese and spring onions. Sprinkle over the hazelnuts, then fold in the overhanging pastry and brush with the remaining oil.

  4. Bake the tart on the heated baking sheet for 25-30 mins until the filling is set and the pastry is golden. Carefully remove from the tin before slicing.

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Comments, questions and tips

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7th Sep, 2015
Loved this recipe as did my guest. Spring onions could do with cooking longer and frankly I didn't see the need for hazelnuts, which are also very expensive! However would cook it again with perhaps a decorative flower on the top in filo pastry.
1st Apr, 2013
This was perfectly pleasant but I felt it lacked the "wow" factor considering the amount of effort involved. I agree with the previous comment that suggested doubling the amount of spring onions, and if I cooked it again I would omit the hazelnuts - I didn't feel they added anything to the dish and were actually a little incongruous. I might also add some herbs - it was a little bland.
Frantic Flapjack
11th Oct, 2012
This was light and tasted good but the end result was very soft and lacked texture. Also, the spring onions shrink when cooked. I would recommend using at least twice as much as the recipe states.
5th Sep, 2016
I love this easy recipe. It takes such a short time to prepare and cook. I cook it for just myself or for friends. I agree that the spring onion don't contribute much and would suggest substituting them for a red onion. A sharper gaste.
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