Tarte à l’oignon, tomate et fromage de chèvre

Delicious golden onion, tomato and goats cheese tart

I was going to cook this recipe yesterday but it rained non-stop and I had a yen for a bit of comfort food so decided to turn it into a quiche of sorts. And boy oh boy, is this one a repeater.

Red onion, tomato and goats cheese quiche

3 large (or 4 medium) red onions
3-4 medium tomatoes, sliced (or a good handful of cherry tomatoes, halved)
1 fresh Welsh goats cheese (100-200g, 3-6 oz)
1 tablespoon sugar
Olive oil
250ml semi-skimmed milk
4 tablespoons double cream (heavy cream in the U.S.)
4 lightly beaten eggs
Salt and black pepper
Half packet shortcrust pastry (or of course you can make your own)

  1. Preheat the oven to 200°C (400°F, gas mark 6).
  2. Heat the olive oil in a large pan or wok, slice the onions and add them to the oil.
  3. Cook on a low heat until tender (about 40-50 minutes).
  4. Add salt and pepper and a tablespoon of sugar.
  5. Grease and lightly flour a deep 10 inch (25cm) diameter pie dish, roll out the pastry and line the dish, trimming off any excess.
  6. Put the cooked onions on the bottom layer, follow with sliced tomatoes (or halved if you’re using cherry tomatoes) and then the crumbled goats cheese.
  7. In a separate bowl combine the milk, eggs and cream, season, then pour over the onions, tomatoes and cheese.
  8. Cook for about 30-40 minutes or when the filling is golden and the smell is driving you mad with hunger.
  9. Serve warm from the oven with a side salad and (this is compulsory!) a generous helping of mango chutney. Really. Mango chutney was invented to go with this dish.


I’ll try it with a mature cheddar next weekend and maybe add some basil in there. Oh and mushrooms. And I might try switching the red onions for sauted leeks and spring onions (scallions). Mmm….

8 Responses to “Tarte à l’oignon, tomate et fromage de chèvre”

  1. razorhead
    May 22nd, 2006 11:42

    you need to come and visit me.

    bring quiche.

    (a sentence I never thought I’d say)

  2. daisy
    May 22nd, 2006 12:11

    Aw shucks, thank you razorhead, that’s one of the nicest comments anyone’s ever left.

    I realised after I’d hit the publish button that I sound as if I know what I’m doing… hah! Really, quiche is the easist thing in the world to make, especially with ready-made pastry. If I can make it, anyone can. So here’s my challenge: you make one and invite us all round for a quiche party :-)

  3. Daisy-Winifred
    May 23rd, 2006 10:21

    So I just read the last two words of your reply there Daisy as quiche pastie and the salivation you set up with the original post set off again. I wonder if you cold make a quiche pastie, I can feel some experimentation coming on, it’s the setting of the egg milk cream combination. Yeh I realise it isn’t a quiche unless it crumbles on contact wit fork but a pastie is so much easier to carry in ones pocket I find than a slice of quiche.

  4. Clair
    May 23rd, 2006 11:05

    “Cook on a low heat until tender (about 40-50 minutes)” Doesn’t that leave you with severely cremated onions?

  5. Leah
    May 24th, 2006 20:58

    I will be giving this bad boy a go in a few weeks time :)

    It looks delish!

  6. daisy
    May 24th, 2006 21:42

    Ah Daisy-Winifred, a pastie with a caremlised red onion/tomato/cheese filling? Sounds delicious! And if the tomatoes are juicy that would provide enough moisture. Could you let me know if works out? Would be a fine thing to pack in himself’s bag on days I send him out fishing :-)

  7. daisy
    May 24th, 2006 21:43

    Clair, I swear it took 45 minutes the first time. In fact, I cooked it again last night (unexpected visitors after the funeral) and cut short the onion time to about 30-35 minutes and I definitely felt they would have been better with the extra 10 minutes or so. (This is on a gas hob, the lowest setting.)

    Leah, I do hope you try it and post better pictures than me ;-)

  8. Joan
    May 27th, 2006 03:30

    Ooooh, this sounds like one I’d really like to try.

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