Goat’s Cheese, Potato and Thyme Tart
A beautifully rustic tart that’s bursting with flavour, this dish pairs buttery pastry with golden sautéed potatoes, caramelised onions, and fragrant thyme. Creamy goat’s cheese adds tang and richness, while a silky crème fraîche and eggs bring everything together.
Baked until golden and gently set, this versatile tart is perfect served warm or cold, ideal for lunch, picnics, or a light supper with a crisp green salad. Simple to make, utterly satisfying, and full of countryside charm.
Servings:
6
yield(s)
Prep Time:
20
mins
Cook Time:
60
mins
Total Time:
80
mins
Ingredients
-
1
pre-rolled short crust pastry sheet
-
1
egg yolk
-
25
g
unsalted butter
-
1
tbsp
olive oil
-
1
large onion
(peeled & sliced)
-
1
medium potato
(peeled & sliced)
-
2
garlic cloves
(peeled & crushed)
-
2
tbsp
fresh thyme leaves
-
150
g
goat's cheese
(broken into pieces)
-
3
free range eggs
(beaten)
-
150
g
creme fraiche
-
green salad
(to serve)
Instructions
-
Preheat the oven to 190°C/170°C Fan/Gas mark 5.
-
Roll out the pastry to fit a 20cm deep loose tart tin then line with the pastry. Line the pastry with greaseproof paper and fill with baking beans or rice and bake in the oven for 15 minutes. Remove the paper and beans, brush with the egg yolk and cook for a further 5 minutes until golden and set aside.
-
Heat the butter and oil in a large frying pan and add the potatoes and onions and cook over a low heat for 15 minutes until tender and golden. Season and add the garlic and thyme and cook for another 3 minutes. Allow to cool.
-
Place the onion & potato mixture into the pastry case with the goats cheese and cover evenly.
-
Whisk the eggs with the crème fraiche and pour into the pastry case, bake for 30-35 minutes until set and golden. Serve warm or cold with green salad leaves. Enjoy!