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Mushroom Tart with Caramelised Onion And Goats’ Cheese

Mushroom Tart with Caramelised Onion And Goats’ Cheese

Mushroom Tart with Caramelised Onion And Goats’ Cheese

Use your favourite mushrooms here – we used a mix of portobello, shiitake and oyster.

Prep: 10 minutes
Cook Time: 70 minutes
Serves: 6-8


First prepare the caramelised red onions. Heat the oil in a wide saucepan then add the onions, sugar and a generous sprinkling of salt, and cook on a gentle heat, stirring, for 10 mins.
Cover with a lid and cook for a further 15 mins, stirring occasionally. Remove the lid,
turn the heat up to medium and continue cooking until the onions are soft and caramelised. Stir through the thyme and balsamic vinegar. Set aside to cool.

Heat the oven to 200°C. Clean the mushrooms, removing the stems from the portobello and shiitake.

Heat a wide frying pan, add a glug of olive oil to the pan and cook the portobello mushrooms in a single layer (you will need to do this in batches) for 3-4 mins on each side, adding a sprinkling of the garlic near the end of cooking, then set aside on a tray. Repeat the process with the oyster mushrooms – they will only need a minute each side, then the shiitake. If using shiitake mushrooms, brown them on each side then add the vegetable stock and cook until liquid has evaporated. Gently fold together mushrooms to combine.

Roll out the pastry and put onto a baking paper-lined tray. Score a 1cm line around the edge of the pastry. Spread the caramelised onion evenly within the scored edges, top with the mushrooms and sprinkle with the marsala. Bake for 30 mins or until golden.

While the tart is cooking, combine the goats’ cheese and sour cream until smooth and spoon into a piping bag. Allow the baked tart to cool for 5 mins, then pipe small rounds of the goats’ cheese onto the tart – alternatively you can dollop on the mixture using a teaspoon. Sprinkle over the chives before slicing the tart.


2 Tbsp olive oil

5 red onions, thinly sliced

2 tsp sugar

2 tsp thyme leaves, chopped

2 Tbsp balsamic vinegar

500g mushrooms (a mix of portobello, oyster and shiitake)

2 cloves garlic, finely chopped

3/4 cup vegetable stock (if cooking shiitake)

2 Tbsp marsala, sherry or port

1 packet Paneton Puff Pastry, defrosted

100g soft goats’ cheese

1/4 cup sour cream

2 Tbsp chopped chives

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