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
200g
ready-made shortcrust pastry, plus flour for dusting
1Tbsp.
olive oil
2
red onions and 1 medium white onion, all finely chopped
1Tbsp.
balsamic vinegar
1Tbsp.
light muscovado sugar
1Tbsp.
oregano leaves, finely chopped
50g
goat's cheese, roughly chopped
2
medium eggs, beaten
200ml
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
