Caramelised onion and mushroom tart

These crisp, crunchy pastry cases are perfectly paired with a sweet and savoury filling. Like any pastry item these should still be considered a treat, but these are far healthier than most.

Caramelised onion and mushroom tart recipe
SERVES 8
TIME TO MAKE 2+ hours
MEAL TYPE Dinner
SERVES 8
TIME TO MAKE 2+ hours
MEAL TYPE Dinner

Method

Pastry

  1. Knead all pasty ingredients together and rest covered in the fridge until ready to use

Filling

  1. Place onions and mushrooms in separate frying pans or saucepans
  2. Divide the oil between the two and cook both over a low heat- approximately 1 hour
  3. Stir regularly to stop sticking
  4. After approximately half an hour of cooking add the garlic to the onion and continue cooking
  5. The onions will be cooked when golden brown and very soft, the mushrooms are cooked when they stop releasing liquid and are soft

Assembly and baking

  1. Heat oven to 175C
  2. Press the pastry into individual tart tins- this pastry is quite crumbly before cooking but holds well after cooking
  3. Place paper rounds over the pastry and fill with dry beans or blind baking beads and blind bake the pastry for approximately 10-15 minutes or until the pastry has half cooked
  4. Remove from oven and remove the beans and paper
  5. Spread the caramelised onion over the tarts and place the mushrooms on top
  6. Sprinkle the sliced olives over the top of the filling
  7. Beat the eggs and pour over the top of the filling to fill the pastry cases
  8. Bake for approximately 25 minutes or until golden brown and the egg is cooked through
  •  
    Pastry
  • 385 g
    wholemeal flour
  • 1 tsp
    baking powder
  • 125 ml
    olive oil
  • 85 ml
    water
  •  
    Filling
  • 750 g
    onions, sliced
  • 450 g
    mushrooms, sliced
  • 3 tbsp
    olive oil
  • 3 cloves
    garlic, crushed
  • 80 g
    pitted olives, sliced
  • eggs
Per serve
  • Energy
    1703kJ
  • Total Fat
    23g
  • Saturated Fat
    4.3g
  • Total Carbohydrate
    37.2g
  • Sugars
    7.6g
  • Dietary Fibre
    7.6g
  • Sodium
    171mg

Method

Pastry

  1. Knead all pasty ingredients together and rest covered in the fridge until ready to use

Filling

  1. Place onions and mushrooms in separate frying pans or saucepans
  2. Divide the oil between the two and cook both over a low heat- approximately 1 hour
  3. Stir regularly to stop sticking
  4. After approximately half an hour of cooking add the garlic to the onion and continue cooking
  5. The onions will be cooked when golden brown and very soft, the mushrooms are cooked when they stop releasing liquid and are soft

Assembly and baking

  1. Heat oven to 175C
  2. Press the pastry into individual tart tins- this pastry is quite crumbly before cooking but holds well after cooking
  3. Place paper rounds over the pastry and fill with dry beans or blind baking beads and blind bake the pastry for approximately 10-15 minutes or until the pastry has half cooked
  4. Remove from oven and remove the beans and paper
  5. Spread the caramelised onion over the tarts and place the mushrooms on top
  6. Sprinkle the sliced olives over the top of the filling
  7. Beat the eggs and pour over the top of the filling to fill the pastry cases
  8. Bake for approximately 25 minutes or until golden brown and the egg is cooked through