Goat's cheese, thyme and onion tart

Susan Graham from Gubbuteh Road took this savoury tart, fresh from the oven, to a local social gathering. It was demolished in no time, with requests to publish the recipe for all to share. This is a never fail recipe and always impresses. You can eat it hot or cold, as a main or an entree. It freezes wonderfully well and suits a vegetarian diet.

Serves 4-6 as a main course (more as an entree)

Preparation time: 40 minutes | Cooking time: 1 hour 15 minutes | Difficulty: Medium


  • Olive oil spray
  • 1 large shortcrust pastry sheet, just thawed
  • 50g unsalted butter
  • 1 tbs olive oil
  • 2 large red onions, sliced
  • 1 garlic clove, crushed
  • 2 eggs plus 2 egg yolks
  • 150ml pure (thin) cream
  • 1 tbs chopped fresh thyme leaves, plus extra sprigs to garnish
  • 100g mild soft goat’s cheese, crumbled
  • Sea salt and ground pepper to season


  • Use the olive oil spray to grease a 24cm loose-bottomed tart pan
  • Line the tart pan with the pastry sheet
  • Prick the base a few times with a fork, then chill in the freezer for 10 minutes
  • Preheat the oven to 200°C (conventional oven)
  • Melt the butter and olive oil in a large frypan over medium heat
  • Add the onions and garlic, and cook, stirring, for 20 minutes or until soft and golden
  • Season well with sea salt and freshly ground black pepper
  • Line the chilled pastry case with baking paper and fill with pastry weights or uncooked rice
  • Place on baking tray and blind bake for 15 minutes
  • Remove the paper and weights and bake for a further 5 minutes until pale golden
  • Remove pastry case from oven and reduce temperature to 180°C
  • In a large bowl, whisk eggs, egg yolks and cream
  • Stir in the cooked onions and garlic and chopped thyme
  • Pour into pastry case
  • Crumble over goats cheese and bake for 25-30 minutes until golden
  • Garnish with thyme sprigs and cool in tin for 5 minutes

Susan's suggestions

  • Serve with a green leafy salad and your favourite dressing
  • Make two of these delicious tarts at the one time and freeze one to whip out during a hectic week, for unexpected visitors, or cut into small pieces and take as a finger food offering to a social gathering.

Recipe and image source

Recipe: Delicious magazine
Image: www.goodhousekeeping.co.uk/