The BBC Good Food logo
Onion, walnut & mushroom tarte tatin

Onion, walnut & mushroom tarte tatin

By
A star rating of 4.5 out of 5.15 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal546
fat43g
saturates16g
carbs30g
sugars9g
fibre3g
protein13g
low insalt1.43g
Advertisement

Ingredients

  • 4 onions
  • 3 tbsp olive oil
  • 200g chestnut mushroom , 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2010

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.15 ratings
Advertisement
Advertisement
Advertisement

Sponsored content