Onion, walnut & mushroom tarte Tatin

Onion, walnut & mushroom tarte Tatin

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(13 ratings)

Prep: 20 mins Cook: 50 mins

Easy

Serves 4
This makes a substantial vegetarian main course, or try making individual tarts in Yorkshire pudding tins for a starter

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal546
  • fat43g
  • saturates16g
  • carbs30g
  • sugars9g
  • fibre3g
  • protein13g
  • salt1.43g
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Ingredients

  • 4 onions
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g chestnut mushroom, halved if large
  • 2 tsp light muscovado sugar
  • 50g walnuts
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 100g blue cheese, such as Stilton, or vegetarian blue cheese
  • 250g puff pastry, defrost if frozen

Method

  1. Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.

  2. Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.

  3. Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.

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Comments (13)

rubseb's picture
5

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.

kayspinnaker's picture

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.

nesswah's picture
5

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!

nesswah's picture
5

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

popittyr's picture
3

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.

adeline_london's picture
5

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

djlevell's picture
4

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

mariabernadette's picture
5

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.

oneiros's picture

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

mariabernadette's picture
5

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.

eleanormayo's picture
5

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!

jaxbw1's picture
5

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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