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Onion, walnut & mushroom tarte tatin

Onion, walnut & mushroom tarte tatin

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  • 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
low insalt1.43g


  • 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


  • 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.

Recipe from Good Food magazine, March 2010

Goes well with


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A star rating of 4.5 out of 5.15 ratings

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