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    Caramelised Onion and Wild Mushroom Tart

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    Caramelised Onion and Wild Mushroom Tart

    Serve this richly flavoured tart warm or cold with green salad and crusty bread. Cultivated mushrooms may be used instead of wild ones. For a more indulgent recipe use our Creamy Fromage Frais instead of Virtually Fat Free.

    • Preparation time: 30 minutes plus chilling time
    • Cooking time: 85 minutes
    • Total time: 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 6


    • 1 x 500g pack Saxby's Shortcrust Pastry
    • 4tbsp olive oil
    • 450g onions, thinly sliced
    • 1tbsp light muscovado sugar
    • 2tbsp balsamic vinegar
    • 250g mixed wild mushrooms, sliced
    • 2 cloves garlic, crushed
    • 3tbsp fresh parsley, chopped
    • ½ x 500g tub Waitrose Virtually Fat Free Fromage Frais
    • 2 large eggs
    • Salt and freshly ground black pepper


    1. Roll out the pastry and line a 23cm loose-bottomed flan tin. Chill for 20 minutes.
    2. Heat half the olive oil in a frying pan, add the onions and gently fry for 20 minutes or until softened. Increase the heat and cook, stirring regularly, for 8-10 minutes or until lightly browned. Stir in the sugar and vinegar and simmer for 5 minutes until the mixture has a jam-like consistency. Remove from the heat and set aside.
    3. Prick the pastry base, line with greaseproof paper and fill with baking beans. Place in a preheated oven 200°C, gas mark 6 for 15 minutes. Remove the beans and paper and bake for a further 5 minutes.
    4. Heat the remaining oil in a frying pan and fry the mushrooms and garlic for 5 minutes, stirring. Stir in the parsley and set aside.
    5. Spread the onion mixture in the pastry case. Drain the mushrooms and garlic and spread over the onions. Whisk together the fromage frais, eggs, salt and pepper and pour into the pastry case. Place on a baking tray in a preheated oven 190°C, gas mark 5, for 20-25 minutes or until golden brown and set. Cool slightly before serving.

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