Spring onion and goat’s cheese tart

A simple and short set of ingredients produces a delicious savoury bake to enjoy warm or at room temperature Spring onion and goat’s cheese tart A simple and short set of ingredients produces a delicious savoury bake to enjoy warm or at room temperature Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Share article Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. See more Published 05 March 2026 4:30pm GMT Related Topics Cheese recipes, Tart recipes, Lunch recipes, Dinner recipes, Spring onion recipes, Easter recipes Save Comment speech bubble icon Gift this article free Gift article Give full access to this article, free time. You have 15 articles left to gift, this month. Log in or Subscribe Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email Add us as preferred source Copy link X Icon twitter Facebook Icon facebook WhatsApp Icon whatsapp email 'Goat's cheeses are at their best in spring,' says Henry Credit: Haarala Hamilton and Valerie Berry Diana Henry The Telegraph's award-winning cookery writer Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. See more Published 05 March 2026 4:30pm GMT Goat’s cheeses are at their best in spring. You could just serve a few instead of pudding, and a sauvignon blanc to go with them – or make this tart. This is better eaten warm rather than piping hot so allow it to cool before serving.Requires chilling time Overview Prep time 25 mins Cook time 1 hr Serves 6 Ingredients For the pastry 250g plain flour 175g cold butter, cubed For the filling 10 spring onions 200g watercress 30g butter 155g chalky goat’s cheese 300ml double cream 2 large whole eggs, plus 1 yolk Method Step Whizz together 250g plain flour, 175g cold cubed butter and a good pinch of salt in a food processor until the mixture resembles breadcrumbs. Step Add about ½ tbsp cold water and blitz again. If it doesn’t come together, add another ½ tbsp water. Step Whizz until the mixture does come together into a ball. Wrap in cling film and refrigerate for an hour. Step Preheat the oven to 200C/190C fan/gas mark 6 and put a metal baking sheet into it. Step Roll out the pastry and use it to line a 25cm fluted, loose-bottomed tart tin. Step Chill in the fridge for 30 minutes, or the freezer for about 10 minutes, to stop the pastry shrinking when it goes into the oven. Step Put greaseproof paper on top of the pastry and fill it with baking beans or dried pulses. Step Bake blind on the hot baking sheet for 8 minutes, then remove the beans and paper, and return the tart case to the oven for another 7 minutes. Remove from the oven and leave to cool. Step If necessary, fill any little cracks or gaps in the base of the case with leftover pastry – you only need tiny amounts. Step Turn the oven down to 180C/170C fan/gas mark 4. Step Thinly slice 4 of the spring onions, reserving the remaining whole ones for the top of the tart. Discard any coarse stalks from 200g watercress and chop it roughly. Step Melt 30g butter in a frying pan and add the sliced spring onions and watercress. Step Cook gently, stirring a little, until the onions and watercress are soft. Turn up the heat and cook until the moisture from the watercress has boiled off. Set aside. Step Break 155g chalky goat’s cheese into chunks. Beat together 300ml double cream, 2 large whole eggs and 1 egg yolk with a fork. Season. Step Put the watercress and spring onions into the tart case, then scatter on the goat’s cheese. Step Slowly pour in the egg mixture and top with the 6 reserved spring onions. Step Return the tart to the oven and bake until it is golden and just set in the middle, about 40 minutes (it will continue to cook when it comes out of the oven). Step Leave to cool for a little while, then serve the tart out of the tin with salad. Join the conversation Show comments The Telegraph values your comments but kindly requests all posts are on topic, constructive and respectful. Please review our commenting policy. Copy link X Icon twitter Facebook Icon faceboo