Caramelised onion and mushroom tart
These crisp, crunchy pastry cases are perfectly paired with a sweet and savoury filling. Like any pastry item these should still be considered a treat, but these are far healthier than most.
SERVES8
TIME TO MAKE2+ hours
MEAL TYPEDinner
TIME TO MAKE2+ hours
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
Pastry
- Knead all pasty ingredients together and rest covered in the fridge until ready to use
Filling
- Place onions and mushrooms in separate frying pans or saucepans
- Divide the oil between the two and cook both over a low heat- approximately 1 hour
- Stir regularly to stop sticking
- After approximately half an hour of cooking add the garlic to the onion and continue cooking
- The onions will be cooked when golden brown and very soft, the mushrooms are cooked when they stop releasing liquid and are soft
Assembly and baking
- Heat oven to 175C
- Press the pastry into individual tart tins- this pastry is quite crumbly before cooking but holds well after cooking
- Place paper rounds over the pastry and fill with dry beans or blind baking beads and blind bake the pastry for approximately 10-15 minutes or until the pastry has half cooked
- Remove from oven and remove the beans and paper
- Spread the caramelised onion over the tarts and place the mushrooms on top
- Sprinkle the sliced olives over the top of the filling
- Beat the eggs and pour over the top of the filling to fill the pastry cases
- Bake for approximately 25 minutes or until golden brown and the egg is cooked through
- Pastry
- 385 gwholemeal flour
- 1 tspbaking powder
- 125 mlolive oil
- 85 mlwater
- Filling
- 750 gonions, sliced
- 450 gmushrooms, sliced
- 3 tbspolive oil
- 3 clovesgarlic, crushed
- 80 gpitted olives, sliced
- 5eggs
Per serve
- Energy1703kJ
- Total Fat23g
- Saturated Fat4.3g
- Total Carbohydrate37.2g
- Sugars7.6g
- Dietary Fibre7.6g
- Sodium171mg
Method
Pastry
- Knead all pasty ingredients together and rest covered in the fridge until ready to use
Filling
- Place onions and mushrooms in separate frying pans or saucepans
- Divide the oil between the two and cook both over a low heat- approximately 1 hour
- Stir regularly to stop sticking
- After approximately half an hour of cooking add the garlic to the onion and continue cooking
- The onions will be cooked when golden brown and very soft, the mushrooms are cooked when they stop releasing liquid and are soft
Assembly and baking
- Heat oven to 175C
- Press the pastry into individual tart tins- this pastry is quite crumbly before cooking but holds well after cooking
- Place paper rounds over the pastry and fill with dry beans or blind baking beads and blind bake the pastry for approximately 10-15 minutes or until the pastry has half cooked
- Remove from oven and remove the beans and paper
- Spread the caramelised onion over the tarts and place the mushrooms on top
- Sprinkle the sliced olives over the top of the filling
- Beat the eggs and pour over the top of the filling to fill the pastry cases
- Bake for approximately 25 minutes or until golden brown and the egg is cooked through
Ingredients
- Pastry
- 385 gwholemeal flour
- 1 tspbaking powder
- 125 mlolive oil
- 85 mlwater
- Filling
- 750 gonions, sliced
- 450 gmushrooms, sliced
- 3 tbspolive oil
- 3 clovesgarlic, crushed
- 80 gpitted olives, sliced
- 5eggs
Ingredients
- Pastry
- 385 gwholemeal flour
- 1 tspbaking powder
- 125 mlolive oil
- 85 mlwater
- Filling
- 750 gonions, sliced
- 450 gmushrooms, sliced
- 3 tbspolive oil
- 3 clovesgarlic, crushed
- 80 gpitted olives, sliced
- 5eggs
Nutrition Facts
Per serve
- Energy1703kJ
- Total Fat23g
- Saturated Fat4.3g
- Total Carbohydrate37.2g
- Sugars7.6g
- Dietary Fibre7.6g
- Sodium171mg
Method
Pastry
- Knead all pasty ingredients together and rest covered in the fridge until ready to use
Filling
- Place onions and mushrooms in separate frying pans or saucepans
- Divide the oil between the two and cook both over a low heat- approximately 1 hour
- Stir regularly to stop sticking
- After approximately half an hour of cooking add the garlic to the onion and continue cooking
- The onions will be cooked when golden brown and very soft, the mushrooms are cooked when they stop releasing liquid and are soft
Assembly and baking
- Heat oven to 175C
- Press the pastry into individual tart tins- this pastry is quite crumbly before cooking but holds well after cooking
- Place paper rounds over the pastry and fill with dry beans or blind baking beads and blind bake the pastry for approximately 10-15 minutes or until the pastry has half cooked
- Remove from oven and remove the beans and paper
- Spread the caramelised onion over the tarts and place the mushrooms on top
- Sprinkle the sliced olives over the top of the filling
- Beat the eggs and pour over the top of the filling to fill the pastry cases
- Bake for approximately 25 minutes or until golden brown and the egg is cooked through
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