Red Onion, Mushroom & Goat's Cheese Tart

This recipe works in combination with: Apple Crumble & Custard, Classic Roast Chicken. This recipe features in these meal plans: Sunday Roast.

A delicious caramelised red onion, mushroom, thyme and goat's cheese tart served with a mixed leaf salad.


  • 4 medium red onions (approx 185g each), peeled and cut into narrow wedges
  • 250g of chestnut mushrooms, halved
  • 200g of goat's cheese, crumbled
  • 375g of ready rolled puff pastry
  • 140g of mixed salad leaves
  • half a 30g pack of fresh thyme, leaves picked from stem
  • 30g of butter (2 tbsp)
  • 105ml of vegetable oil (7 tbsp)
  • 2 tsp white caster sugar
  • 3 cloves of garlic, finely sliced
  • 1 tbsp vinegar
  • Serves: 6
  • Course: Starter
  • Preparation time: 15 mins
  • Cooking time: 35 mins
  • Oven temp: 180c
  • Price per person: £1.51
  • Store cupboard: Basic
  • Calories per serving: 849
  • 5-a-day per serving: 1.5
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Red Onion & Goat's Cheese Tart photo

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  1. Preheat the oven. To make the filling heat 30g butter, 2 tbsp oil and the sugar in a large saucepan over a medium-low heat. Gently fry the red onion, stirring occasionally, for 10 minutes, or until caramelised. Add the mushrooms, garlic and picked thyme and fry for 5 minutes. Season to taste with salt and pepper and set aside.
  2. Meanwhile, unroll the pastry and place on a baking tray lined with baking parchment. Score a border 1 cm from the edges with a sharp knife and lightly prick the middle area with a fork.
  3. Spoon the onion and mushroom mix onto the pastry within the scored area and top with the crumbled goats cheese. Drizzle over 2 tbsp of oil, season with salt and pepper and bake in the middle of the oven for 15-20 minutes, or until the pastry is crisp and golden.
  4. Meanwhile, prepare a vinaigrette for the salad by mixing together 3 tbsp oil and 1 tbsp vinegar. Season with salt and pepper and set aside.
  5. Cut the tart into 6 slices, divide between plates and serve with the salad tossed with the vinaigrette.

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