Mango, pear & ginger crumble
This crumble is a perfect pud for the freezer - and we've given it a tropical twist
Goat's cheese, potato & onion tart
- Preparation and cooking time
- Total time
- Ready in 1 hour
- More effort
- Serves 6
Skip to ingredients
- 250g pack shortcrust pastryfresh or frozen
- 25g butter
- 1 tbsp olive oil
- 2 onionssliced
- 1medium potatopeeled and sliced
- 2 garlic clovescrushed
- 2 tbsp fresh thyme leaf
- 140g goat's cheesebroken into pieces
- 3 eggs
- 200g carton crème fraîchehalf fat is fine
- 100g bag rocketto serve, optional
Nutrition: per serving
- kcal502
- fat40g
- saturates21g
- carbs25g
- sugars0g
- fibre2g
- protein12g
- salt0.08glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Roll out the pastry so it is large enough to fit a deep 23cm loose-bottomed tart tin, then line the tin with the pastry. Chill for 30 mins. Line the pastry with greaseproof paper, fill with baking beans and bake for 15 mins. 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 180C/fan 160C/gas 4.
step 2
Heat the butter and oil in a large frying pan, add the onions and potato and cook over a very gentle heat for 10-15 mins, turning occasionally, until golden and tender. Season if you want to, then add the garlic and thyme leaves, and cook for a further 3 mins. Tip into the pastry case along with the goat’s cheese and spread out evenly.
step 3
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. Serve warm, with rocket leaves scattered over if using.
