I never really see many sweet tarts that I fancy making minus the classic lemon and treacle ones so I thought I'd make a savoury one instead. This one seemed like a bit of a posh way to have lunch this week and I have a new fondness for Goat's cheese. It's a really simple recipe as well; even though there are a lot of steps, they're really simple and easy to follow. You can also buy a pre-made pack of shortcrust pastry if you don't fancy making it yourself. I got the recipe from good old BBC Good Food here.
175g plain flour
Few tablespoons of cold water
1 tbsp olive oil
2 onions, sliced
1 medium potato, peeled and sliced
2 garlic cloves, crushed
140g goat's cheese
200g creme fraiche
2 tbsp thyme leaves
1) Sift the flour into a large bowl.
2) Rub in the butter until the mixture resembles breadcrumbs.
3) Add water a teaspoon at a time until the pastry comes together in a ball. Don't worry if the pastry seems a bit crumbly, this just means that you'll get really lovely crumbly pastry in your tart!
4) Allow to rest in the fridge for at least 30 minutes. The longer the better for this as pastry needs to be really cool.
5) Roll pastry out and place in dish to chill in the fridge again. This is to allow the pastry to settle before you blind bake it to prevent it from coming away from the dish.
6) Preheat the oven to 190C/gas mark 5.
7) Line the pastry with baking parchment and fill with baking beans to blind bake for 15 minutes.
8) Remove the baking beans and parchment and bake for a further 5 minutes.
1) Heat the butter and oil in a frying pan and add the onions and potato.
2) Cook for 10-15 minutes, turning occasionally.
3) Add the garlic then cook for another 3 minutes.
4) Place in the pastry case with the Goat's cheese. I kept some of the cheese spare to sprinkle on the top but you can put it all in the case if you want!
5) Whisk the eggs and creme fraiche together then pour into the pastry case on top of the potato and onion.
6) Bake at 190C/gas mark 5 for 30-35 minutes until golden brown and set in the centre.
7) Serve warm or allow to cool and enjoy for lunches!