Suzi and I love tarts. As side dishes and as mains. This very hearty tart, from Darina Allen’s Grown Cook Nourish, was our side for our Easter Rack of Lamb. We had thin, thin slices but still could sample the substance of this very thick tart. The filling is a maze of scallions, chorizo, potatoes, egg, cream and goat cheese.

Yes, you could just serve this as a main dish in larger portions. We made two for Easter, one for that night and one we are warming up each night during the week. A side salad, a glass of white and this tart makes any weeknight a holiday.

Goat Cheese, Scallion and Potato Tart

Yield: serves 6 as a main, 8+ as a side


For the shortcrust pastry:

  • 1 ¼ cups all-purpose flour, plus extra for dusting
  • 5 tablespoons butter
  • 1 organic egg

For the filling:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ¼ pound scallions, thinly sliced
  • 1 ¾ ounces chorizo, diced (optional)
  • 4 to 6 small new potatoes, cooked
  • 3 organic eggs
  • 3 tablespoons thyme leaves, plus flowers to garnish
  • ¾ cup cream
  • 4 ounces goat cheese
  • Sea salt and freshly ground black pepper green salad, to serve


First make the shortcrust pastry. Sift the flour into a bowl and rub in the butter until the mixture resembles coarse bread crumbs. Mix 2 tablespoons of water with the egg and add just enough to bind the pastry. Wrap in parchment paper and chill for at least 15 minutes.

Preheat the oven to 35O°F. Remove the pastry from the fridge, then roll out on a well-floured worktop until large enough to line an 9-inch tart pan or flan ring to a thickness of about ⅛ inch. Line with waxed paper or parchment paper and fill to the top with dried beans. Rest for 15 minutes, then bake for 20 minutes. Remove the beans and paper, brush the bottom with the remaining egg wash, and return to the oven for 1 to 2 minutes. This seals the pastry and helps to avoid a “soggy bottom.”

Now make the filling. Melt the butter in a skillet over medium heat, add the olive oil and onions, and sweat with a good pinch of salt for 4 to 5 minutes until soft but not colored. Add the chorizo, if using.

Cut the cooked potatoes into thick slices or chunks. Whisk the eggs and most of the thyme leaves in a bowl, add the cream, onions, and potatoes. Season well with salt and freshly ground pepper. Pour into the pastry shell.

Drop a few blobs of goat cheese into the tart at regular intervals. Bake for 40 to 45 minutes or until just set in the center. Sprinkle the remaining thyme leaves and flowers (if available), over the top. Serve with a good green salad.

Source: Grow Cook Nourish by Darina Allen [Kyle Books, 2017]

Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/30th second at ISO‑640

 Photo Information: Canon T2i, EFS 60mm Macro Lens, F/4 for 1/30th second at ISO‑1600