GOAT'S CHEESE, POTATO & ONION TART

Goat's cheese, potato & onion tart image

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

Provided by Jenny White

Categories Buffet, Lunch, Starter, Supper

Time 1h

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 502 calories, Fat 40 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 25 grams carbohydrates, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.08 milligram of sodium