Caramelised shallot and mushroom tart

Name: Caramelised shallot and mushroom tart
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 300 g (11oz) shallots; 25 g (1oz) butter; 300 g (11oz) red onion, cut into wedges; 1 tbsp. runny honey; 150 g (5oz) button mushrooms, halved or quartered; 2 level tbsp freshly chopped thyme, plus extra sprigs to garnish; 1 sheet ready-rolled puff pastry

This mushroom tart recipe is a savoury version of a Tarte Tatin, so dish up on a Summer's afternoon alongside a healthy green salad.

By The Good Housekeeping Cookery TeamPublished: 30 September 2001

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Yields:

Prep Time:

25 mins

Cook Time:

55 mins

Total Time:

1 hr 20 mins

Ingredients

300 g (11oz) shallots
25 g (1oz) butter
300 g (11oz) red onion, cut into wedges
1 Tbsp. runny honey
150 g (5oz) button mushrooms, halved or quartered
2 level tbsp freshly chopped thyme, plus extra sprigs to garnish
1 sheet ready-rolled puff pastry

Directions

1. Step 1
  Put the shallots in a pan of cold water and bring slowly to the boil. (This makes them easier to peel and part-cooks them.) Drain, cool, peel and halve.
2. Step 2
  Melt the butter in a heavy-based frying pan, add shallots, red onion and honey. Cook over a low heat, stirring occasionally until shallots and onions are soft and dark brown - about 20min.
3. Step 3
  Increase heat; add mushrooms. Cook, stirring, for 2-3min. Season with salt and freshly ground black pepper and add thyme. Put onions and mushrooms into a shallow 20.5cm (8in) cake tin. Preheat oven to 220°C (200°C fan) mark 7.
4. Step 4
  On a lightly floured surface, roll the pastry out thinly to fit the tin, put on top of shallot mixture and trim the edges.
5. Step 5
  Cook tart for 20–30min or until pastry is brown and crisp. Upturn on to a plate to present it onion side up. Garnish.
  
  More triple-tested pastry recipes:
  
  Caramelised onion and two cheese tart
  
  10 of the best sweet tarts
  
  More pastry recipes

To freeze

At the end of step 4, cover in tinfoil and freeze. To serve, cook in a preheated oven at 200°C (180°C fan) mark 6 for 40min or until thoroughly hot.

Per Serving:

Calories: 320
Total carbs: 35 g
Sugars: 3 g
Total fat: 18 g
Saturated fat: 9 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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