mushroom & caramelised onion tart 2

Mushroom & caramelised onion tart

  • Author: Sue
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes (up to 35 minutes)
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: vegetarian, baking


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
  • 250300gm mushrooms sliced
  • 23 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)
  • 12 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)


  1. Preheat oven to 200 deg
  2. 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
  3. Add mushrooms and cook down on low heat adding more oil if necessary for a further 10 minutes
  4. Meanwhile prepare a tart or baking tray with the puff pastry, trim to size and ensure an edge on the pastry of 2cm.
  5. 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).
  6. In a bowl (or food processor) whisk eggs, ricotta and parmesan
  7. Spread mushroom and onion mixture over top of pastry and then pour egg mixture over
  8. Dot top of tart with chunks of goats cheese and extra sage leaves
  9. For additional pastry browning brush with beaten egg or milk
  10. Cook for 30-35 minutes allowing tart to cool before slicing

Keywords: mushroom and caramelised onion tart