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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oven to 190 degrees Celsius Roll out pastry to fit a deep 23cm loose bottomed tart tin. Wrap pastry carefully around rolling pin and unravel over tart tin. press gently around sides of tin. Chill 30 minutes, then line with greaseproof papter and fill with baking beans. Bake blind 15 minutes. Remove paper and beans and return tin to oven 5 minutes until pastry is golden. Remove tin from oven and set aside. Reduce oven temperature to 180 degrees Celsius. | 2. Heat butter and oil in a large frying pan and add onions and potato. Cook gently 10-15 minutes, turning every so often until veg is golden and tender. Season to taste, then add garlic and thyme. Cook another 3 minutes. Tip filling into pastry case. Add goat's cheese and spread in an even layer. | 3. Whisk eggs and creme fraiche together. Season to taste and pour into pastry case. Bake 30-35 minutes until lightly golden brown. You may have to cover edges of pastry with foil half-way through to prevent pastry burning. Tart is done when center is just set. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry	250	g		222.5	0.0	49.5	1.25
butter	25			2137.5	98.2125	66.7875	180.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	2		sliced	128.0	29.888	3.52	0.32
potato	1		peeled sliced	-	-	-	-
garlic clove	2		crushed	222.5	0.0	49.5	1.25
thyme leaf	2	tablespoons		222.5	0.0	49.5	1.25
goat cheese	140	g		632.8	3.0380000000000003	42.728	49.826
egg	3			214.5	1.08	18.84	14.265
creme fraiche	200			222.5	0.0	49.5	1.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.