Name: Goat's cheese, potato & onion tart
Total time: 1 h
Yield: 6
Cuisine: British
Ingredients: 250g pack shortcrust pastry fresh or frozen; 25g butter; 1 tbsp olive oil; 2 onions sliced; 1medium potato peeled and sliced; 2 garlic cloves crushed; 2 tbsp fresh thyme leaf; 140g goat's cheese broken into pieces; 3 eggs; 200g carton crème fraîche half fat is fine; 100g bag rocket to serve, optional

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Goat's cheese, potato & onion tart

Goat's cheese, potato & onion tart

Jenny White

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Serves 6

More effort

Total time: 1 hr

Ready in 1 hour

A star rating of 4.7 out of 5.79 ratingsRate

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This tart is easy to make, looks stunning and tastes wonderful. Best of all, you can make it ahead and reheat from frozen

Freezable

Vegetarian

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A star rating of 4.8 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

250g pack shortcrust pastry

fresh or frozen
25g butter
1 tbsp olive oil
2 onions

sliced
1medium potato

peeled and sliced
2 garlic cloves

crushed
2 tbsp fresh thyme leaf
140g goat's cheese

broken into pieces
3 eggs
200g carton crème fraîche

half fat is fine
100g bag rocket

to serve, optional

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Nutrition: per serving

kcal502
fat40g
saturates21g
carbs25g
sugars0g
fibre2g
protein12g
salt0.08g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

HOW TO FREEZE

Let the tart cool completely in the tin, then pack in a freezer bag. Seal and freeze for up to 1 month. To serve, unwrap and thaw at room temperature for 4 hrs, then reheat at 180C/fan 160C/gas 4 for 20 mins. Serve strewn with rocket, if using.

Recipe from Good Food magazine, January 2005

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A star rating of 4.7 out of 5.79 ratings

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