Potato and goats cheese tart

16 May



Aaaarrrrrgh I love this. SO many carbs. All the carbs. And cheese. Cut me open and I’m basically a breathing Breville.

This is a really simple lunch or supper, great served with a big green salad. Imagine I’ve added it into the photo on MS Paint.


  • Pre-made puff pastry because let’s be honest who can be buggered otherwise
  • A large red onion
  • Three potatoes
  • A log of goats cheese (without the rind probably better melty-wise)
  • A few springs of fresh thyme
  • Fresh black pepper

Peel and boil your potatoes. I know this is super complicated but I have faith in you.

Slice your onions into thick half rounds and in a frying pan on a very low heat gently cook them in a little olive oil until they start to caramelise. Though this seems to take about eighty years usually so just sweat them until they start to brown unless you’re really relaxed and have time.

Score a box about two centimetres in from the edge of your pastry. Lightly oil some grease-proof paper and pop it on top on an oven tray. Cut your potatoes nice and thin and then layer them over. Just look at that. Carb city.


Sprinkle (dollop) your onions over the top and add slices of goats cheese. Take the leaves off the thyme and scatter over the top, with a good scrunch of black pepper and drizzle over a tiny bit of olive oil. You don’t need any salt because of the cheese. I added salt when I ate it because I’d bought some sort of organic bullshit and it was sad.


Pop it into the oven at 180°c/gas mark 4 for about 15 minutes, or until everything is golden and yummy. It also makes fantastic leftovers.

You can thank me later. I accept cash and travellers cheques.




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