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Onion, walnut & mushroom tarte tatin

Ingredients

  1. Step 1 4 onions
  2. Step 2 3 tbsp olive oil
  3. Step 3 200g chestnut mushroom , halved if large
  4. Step 4 2 tsp light muscovado sugar
  5. Step 5 50g walnuts
  6. Step 6 100g blue cheese , such as stilton, or vegetarian blue cheese
  7. Step 7 250g puff pastry , defrost if frozen
Onion, walnut & mushroom tarte tatin
Calories: 546 Carbohydrate: 30 g Protein: 13 g Fat: 43 g
Cook time: 70 minutes Prep time: 20 minutes Total time: 90 minutes Servings: 4

TAGS

Dinner Main course french Blue cheese Cheese and onion tart Chestnut mushroom Chestnut mushroom Mary Cadogan Mushroom onion onion onion Puff pastry Quiche Savoury tarte tatin Seasonal Tart Vegetable tart tatin Vegetarian main course Vegetarian Walnut Walnut

Directions

  1. 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.
  2. 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.
  3. 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.