Goat’s cheese, potato & onion tart

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

Ready in 1 hour

Serves 6
More effort

Nutrition per serving

kcal 502
fat 40g
saturates 21g
carbs 25g
sugars 0g
fibre 2g
protein 12g
salt 0.08g

Ingredients

250g pack shortcrust pastry, fresh or frozen
25g butter
1 tbsp olive oil
2 onions, sliced
1 medium potato, peeled and sliced
2 garlic cloves, crushed
2 tbsp fresh thyme leaves
140g goat's cheese, broken into pieces
3 eggs
200g carton crème fraîche, half fat is fine
100g bag rocket to serve, optional

Tip

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.

Method

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.
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.
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.