Heat oven to 1290C/Gas5.
Roll out the pstry so its large enough to fit a deep 23cm loose bottomed tart tin
Line tin with pastry & chill for 30 mins
Line patrey with greaseproof paper , fill with baking beans & bake for 15 mins
Remove paper & beans and return tin to oven for 5 mins until golden
Remove & set aside
Reduce oven to 180C/Gas4
Heat butter & oil in large frying pan, add the onions & potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender.
Season, the add garlic & thyme leaves & cook for further 3 minutes.
Tip into the pastry case along with the goat's cheese and spread out evenly
Whisk the eggs & creme fraiche together, season & pour into pastry case & bake for30-35 minutes until lightly golden brown and just set in the centre
Serve warm with rocket & spinach leaves scattered over
To Freeze - Let tart cool in tin, then pack into a freezer bag. Seal & freeze for up to 1 month
From Frozen - Unwrap & reheat at 180C/Gas4 for 40 minutes
Serving
Suggestions
Rocket and Baby Soinach Leaves
Originally Submitted
6/20/2010
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