Goat 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. 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 350F for 20 mins.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 8  ounces  shortcrust pastry (fresh or frozen)
• 1  ounce butter
• 1  tablespoon olive oil
• 2  onions, sliced
• 1  potato, peeled and very thinly sliced
•  salt and pepper
• 2  garlic cloves, crushed
• 2  tablespoons fresh thyme leaves
• 5  ounces  goat cheese, broken into pieces
• 3  eggs
• 7  ounces creme fraiche, half fat is fine

Directions

1. Heat oven to 375°F Roll out the pastry so it is large enough to fit a deep 9in loose-bottomed tart tin, then line the tin with the pastry.
2. Chill for 30 minutes Line the pastry with greaseproof paper, fill with baking beans and bake for 15 minutes 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 350°F
3. Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 15-20 mins, turning occasionally, until golden and tender.
4. Season, then add the garlic and thyme leaves, and cook for a further 3 minutes Tip into the pastry case along with the goat cheese and spread out evenly.
5. 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.
6. Serve warm.