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Goats Cheese Tart

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50 mins
Serves 4

2 x 100g rounds goat's cheese, sliced
4 thyme sprigs
Mr Hugh’s Truffle Infused rapeseed oil to drizzle

Basic sticky onions

50g Mr Hugh’s cold-pressed extra virgin standard rapeseed oil

12 medium onion

1 tsp sugar


For tart crust:

250g light whole wheat flour

1 teaspoon fine sea salt

1 teaspoon dried herbs (rosemary or thyme)

60ml Mr Hugh’s rapeseed oil

120ml cold water


Combine the flour, salt, and herbs in a medium mixing bowl, and add the oil and water.

Mix with a fork until just combined.

Transfer to a work surface and knead lightly until the dough comes together into a ball.

Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky.

Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough with a knife and place the pan in the fridge for 30 minutes to rest. During this time cook your onions; heat the Mr Hugh’s standard oil in a large, deep frying pan and stir through the onions. Cover with a lid and cook gently for about 10 mins, until softened. Remove lid, add sugar, then cook 15-20 mins, stirring, until all of the liquid has evaporated and onions have turned golden.


Leave the onions to cool and preheat the oven to 175°C (350°F), insert the crust pan, and bake for 15 minutes, until lightly golden.

Then spoon in your onions into the middle, top with the cheese and thyme. Drizzle with Mr Hugh’s Truffle Infused rapeseed oil and bake for 10-15 mins or until the cheese has melted.

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