Onion, walnut & mushroom tarte Tatin

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• Miss B.

  06 March 2010

  Miss B. rated this recipe

  

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• maartje

  13 March 2010

  maartje rated this recipe

  

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• Mel's File

  21 March 2010

  Mel's File rated this recipe

  

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• jaxbw

  10 April 2010

  jaxbw rated and commented on this recipe

  

  I made this as the vegetarian option for Easter dinner. It was enjoyed by all the guests, including the meat eaters and it was wonderful eaten cold from the fridge the next day,

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• Janet

  18 April 2010

  Janet rated and commented on this recipe

  

  Delicious!

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• Belkey

  22 August 2010

  Belkey rated and commented on this recipe

  

  This was absolutely delicious. I only used three onions as mine we big and cut them into 8. I also added some fresh thyme and a splash of balsamic and used dolcelatte cheese. Yummy!

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• cookingforgirls

  18 October 2010

  cookingforgirls rated and commented on this recipe

  

  Absolutely fantastic! I used shallots and chestnuts instead of the onions and walnuts, and dolcelatte cheese. I also followed Belkey's tip of adding a dash of balsamic vinegar. I served it with lyonaise potatoes and made a maderia sauce as I thought it would be too dry. But infact, the pie is so juicy it didn't need the sauce. Wonderful recipe.

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• Oneiros

  27 October 2010

  Oneiros commented on this recipe

  Is it possible to substitute anything for the cheese or maybe even just leave it out?

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• Anna Morris

  19 December 2010

  Anna Morris rated this recipe

  

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• cookingforgirls

  04 January 2011

  cookingforgirls commented on this recipe

  Made this yet again as part of a Christmas buffet. Roasted onions with parsnips in the oven for 45 mins then added them to the frying pan with the mushrooms and chestnuts (instead of walnuts.) It was a big success.

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• David

  20 January 2011

  David rated and commented on this recipe

  

  Easy and tasty - just done again, serving as a main, garnished with basil and served with red cabbage.

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• Adeline

  08 April 2012

  Adeline rated and commented on this recipe

  

  Awesome! Really easy to make and fast, too. I made it as a starter before Easter dinner and everyone enjoyed it!

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• Poppityr

  14 July 2012

  Poppityr rated and commented on this recipe

  

  Quite tasty although a bit too much onion for my taste - I found it a little overpowering. Might try it again with leek or shallot to see if I can make it a bit milder.

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• Nessa

  15 September 2012

  Nessa commented on this recipe

  Aboslutely loved it. I reduced the amount of onion and increased the amount of mushrooms, and added some fresh basil.

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• Nessa

  15 September 2012

  Nessa rated and commented on this recipe

  

  Forgot to say, was very easy to do too! Would definitely make this again. Will have a go at a sweet version too now I know how easy it is!

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• SCRUMMY

  21 September 2012

  SCRUMMY commented on this recipe

  I make this as a vegi alternative for a Sunday roast - i use whatever cheese I have left. It always goes down a treat & is easy to do.

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• rubseb

  14 November 2012

  rubseb rated and commented on this recipe

  

  This is definitely a dish to impress your guests with - if you get it right! Moisture is your enemy here because 1. the pastry covering stops it evaporating while baking and 2. the lack of a binding agent (like egg in a quiche) means the tart falls apart very easily if it comes out a bit too wet. Solution: prick some holes in your pastry before putting it in the oven, allowing water vapour to escape, and if using a small oven increase the temperature by 20 degrees. Also if the onion-mushroom mixture seems overly wet it may be worth straining or resting them on some paper towels before transferring to the baking tin.

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Ingredients

• 4 onions
• 3 tbsp olive oil
• 200g chestnut mushrooms , halved if large
• 2 tsp light muscovado sugar
• 50g walnuts
• 100g blue cheese , such as Stilton, or vegetarian blue cheese
• 250g puff pastry , defrost if frozen

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 50 mins

Vegetarian

Ingredients

• 4 onions
• 3 tbsp olive oil
• 200g chestnut mushrooms , halved if large
• 2 tsp light muscovado sugar
• 50g walnuts
• 100g blue cheese , such as Stilton, or vegetarian blue cheese
• 250g puff pastry , defrost if frozen

Per serving

546 kcalories, protein 13g, carbohydrate 30g, fat 43 g, saturated fat 16g, fibre 3g, sugar 9g, salt 1.43 g

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