Caramelised shallot and mushroom tart

Name: Caramelised shallot and mushroom tart
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 300 g (11oz) shallots; 25 g (1oz) butter; 300 g (11oz) red onion, cut into wedges; 1 tbsp. runny honey; 150 g (5oz) button mushrooms, halved or quartered; 2 level tbsp freshly chopped thyme, plus extra sprigs to garnish; 1 sheet ready-rolled puff pastry

This mushroom tart recipe is a savoury version of a Tarte Tatin, so dish up on a Summer's afternoon alongside a healthy green salad.

By The GH Kitchen TeamPublished: 30 September 2001

Jump to recipe

Food, Ingredient, Recipe, Dish, Cuisine, Plate, Finger food, Garnish, Fast food, Comfort food,

Advertisement - Continue Reading Below

Yields:

Prep Time:

25 mins

Cook Time:

55 mins

Total Time:

1 hr 20 mins

Ingredients

300 g (11oz) shallots
25 g (1oz) butter
300 g (11oz) red onion, cut into wedges
1 Tbsp. runny honey
150 g (5oz) button mushrooms, halved or quartered
2 level tbsp freshly chopped thyme, plus extra sprigs to garnish
1 sheet ready-rolled puff pastry

Directions

1. Step 1
  Put the shallots in a pan of cold water and bring slowly to the boil. (This makes them easier to peel and part-cooks them.) Drain, cool, peel and halve.
2. Step 2
  Melt the butter in a heavy-based frying pan, add shallots, red onion and honey. Cook over a low heat, stirring occasionally until shallots and onions are soft and dark brown - about 20min.
3. Step 3
  Increase heat; add mushrooms. Cook, stirring, for 2-3min. Season with salt and freshly ground black pepper and add thyme. Put onions and mushrooms into a shallow 20.5cm (8in) cake tin. Preheat oven to 220°C (200°C fan) mark 7.
4. Step 4
  On a lightly floured surface, roll the pastry out thinly to fit the tin, put on top of shallot mixture and trim the edges.
5. Step 5
  Cook tart for 20–30min or until pastry is brown and crisp. Upturn on to a plate to present it onion side up. Garnish.
  
  More triple-tested pastry recipes:
  
  Caramelised onion and two cheese tart
  
  10 of the best sweet tarts
  
  More pastry recipes

To freeze

At the end of step 4, cover in tinfoil and freeze. To serve, cook in a preheated oven at 200°C (180°C fan) mark 6 for 40min or until thoroughly hot.

Per Serving:

Calories: 320
Total carbs: 35 g
Sugars: 3 g
Total fat: 18 g
Saturated fat: 9 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time