Everyone needs a simple tart recipe up their sleeve, and using shop-bought pastry makes this one a doddle!
Caramelised onions and goat's cheese get cooked in a light filling, encased in crispy shortcrust pastry for a lunch or light supper option.
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Yields:
4
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
627
Ingredients
200 g ready-made shortcrust pastry, plus flour for dusting
1 Tbsp. olive oil
2 red onions and 1 medium white onion, all finely chopped
1 Tbsp. balsamic vinegar
1 Tbsp. light muscovado sugar
1 Tbsp. oregano leaves, finely chopped
50 g goat's cheese, roughly chopped
2 medium eggs, beaten
200 ml double cream
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Roll out pastry on a flour-dusted work surface to the thickness of a £1 coin. Use to line a 20.5cm diameter, 2.5cm deep fluted quiche tin and prick base with a fork. Cover pastry with baking parchment, fill with baking beans and cook for 10-12min until pastry is set.
Step 2Remove beans and paper, then cook pastry for a further 10min until base feels sandy to the touch. Take out of oven and set aside. Turn oven down to 150°C (130°C fan) mark.
Step 3Meanwhile, heat the oil in a pan. Add the onions and fry gently for 10min. Turn up the heat, add the vinegar and sugar and cook for 10min, stirring, until onions are golden. Add a little water if the pan dries out. Stir in most of the oregano.
Step 4Spoon onion mix into the pastry case and dot cheese on top. Lightly beat eggs and cream in a small bowl with some seasoning. Pour over the onions, then use a fork to lift some onions to the surface. Sprinkle over remaining oregano, then cook for 30min until just set. Serve warm or at room temperature.
It's very important to blind bake your pastry before adding any filling to prevent a soggy bottom.
Any cheese would work here, but we think that the tangy goat's cheese and sweet caramelised onions are a match made in heaven.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
