Onion, walnut & mushroom tarte tatin

Onion, walnut & mushroom tarte tatin

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(15 ratings)

Prep: 20 mins Cook: 50 mins


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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  • 4 onions



    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 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


  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, questions and tips

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14th Nov, 2012
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.
21st Sep, 2012
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.
15th Sep, 2012
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!
15th Sep, 2012
Aboslutely loved it. I reduced the amount of onion and increased the amount of mushrooms, and added some fresh basil.
14th Jul, 2012
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.
8th Apr, 2012
Awesome! Really easy to make and fast, too. I made it as a starter before Easter dinner and everyone enjoyed it!
20th Jan, 2011
Easy and tasty - just done again, serving as a main, garnished with basil and served with red cabbage.
4th Jan, 2011
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.
27th Oct, 2010
Is it possible to substitute anything for the cheese or maybe even just leave it out?
18th Oct, 2010
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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