Caramelised Onion & Wild Mushroom Tart
A savoury tart of slow-cooked balsamic onions and garlicky wild mushrooms set in a light fromage frais custard.
Ingredients
Serves 8
Method
- Roll out the and line a 23cm loose-bottomed flan tin. Chill for 20 minutes.
- Heat half the in a frying pan, add the and gently fry for 20 minutes or until softened.
- Increase the heat and cook, stirring regularly, for 8-10 minutes or until lightly browned.
- Stir in the and and simmer for 5 minutes until the mixture has a jam-like consistency. Remove from the heat and set aside.
- Prick the base and line with greaseproof paper. Place in the preheated oven for 15 minutes.
- Remove the beans and paper and bake for a further 5 minutes.
- Heat the remaining in a frying pan and fry the and for 5 minutes, stirring. Stir in the and set aside.
- Spread the onion mixture in the case.
- Drain the mushrooms and garlic and spread over the .
- Whisk together the , , and and pour into the pastry case.
- Place on a baking tray in the oven, reducing the temperature to 190°C, gas mark 5, for 20-25 minutes or until golden brown and set.
- Cool slightly before serving.
