Looking for a beautiful vegetarian recipe for brunch, lunch or easy dinners? I’ve got you covered with this one.
Last weekend I caught up with old school friends, you know the ones who feel like a comfy pair of worn shoes that slide on your feet and keep on walking without skipping a beat? Yeah those ones. A casual afternoon was organised and as the venue was closest to where I live, I was happy to coordinate the food. The key was simplicity, fingerfood but enough to keep us from becoming too raucous as the drinks flowed on.
Some baking was in order, a few tarts, one your standard “Lorraine” and this vegetarian one, as I decided to balance the charcuterie placed at the other end of the table away from my vegetarian mate.
Here’s the recipe, its a goodie!Print
Nothing beats a freshly baked tart served either warm from the oven, or sliced cold with a green salad for an easy dinner or shared lunch.
- 2 red onions sliced
- 250–300gm mushrooms sliced
- 2–3 tblspns olive oil
- 1 tspn balsamic vinegar
- 1 tblspn brown sugar
- leaves from a sprig of rosemary chopped
- 2 chopped sage leaves (and extra for decoration)
- 1–2 sheets frozen butter puff pastry thawed
- handful of parmesan (about 10gm)
- 5 eggs (additional egg for pastry washing optional)
- 180g smooth ricotta
- 5 gm goats cheese
- milk for pastry (optional)
- Preheat oven to 200 deg
- Heat olive oil in saucepan or pan on low, gently fry sliced onions until soft and pink (around 10 minutes) and add balsamic vinegar, sugar and chopped herbs, stirring to infuse
- Add mushrooms and cook down on low heat adding more oil if necessary for a further 10 minutes
- Meanwhile prepare a tart or baking tray with the puff pastry, trim to size and ensure an edge on the pastry of 2cm.
- Blind bake pasty in preheated oven for 10mins (you could just prick pastry with a fork and cover with baking paper if you don’t want to fuss with baking weights).
- In a bowl (or food processor) whisk eggs, ricotta and parmesan
- Spread mushroom and onion mixture over top of pastry and then pour egg mixture over
- Dot top of tart with chunks of goats cheese and extra sage leaves
- For additional pastry browning brush with beaten egg or milk
- Cook for 30-35 minutes allowing tart to cool before slicing
Keywords: mushroom and caramelised onion tart