Mushroom and Onion Tart
A real show stopper and ideal for vegetarians. When we tested the recipe we found it essential to blind bake the pastry first, before adding the filling.
- Serves: 4 - 6
- Recipe Category: Pies pastries, Traditional homegrown south african recipes, Vegetarian main
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Products in this recipe:
Garlic Pepper Seasoning, Seasoned Sea Salt Seasoning, Ready to Serve Cheese Sauce, Mushroom Pesto
You Will Need:
Ina’s Tip
Egg wash: 1 egg yolk or whole egg beaten with a pinch of salt and a pinch of sugar.
Method:
Caramelised OnionsPlace the sliced onions in a saucepan. Add white vinegar and water. Boil open for 5 minutes while stirring now and again. Strain and discard vinegar water. To the same saucepan with the onions, add the balsamic vinegar, sugar and Seasoned Sea Salt. Simmer with lid on for ± 20 minutes until thick and jammy.
TartAdjust oven rack to middle position and preheat oven to 200 °C. Roll out the pastry, on baking paper and cut into a rectangle 44 cm x 22 cm. If using bought pastry, join 2 sheets to form a rectangle of ± 44 cm x 22 cm.
Using a pizza wheel or small sharp knife, cut off a 1 cm wide pastry strip all round to build up the edges. Make an egg wash by beating the egg , salt and sugar together. Glue the edge strips down with a egg wash. Prick centre all over with a fork. Cover the centre with baking paper and weigh down the middle using ceramic baking beans or dried beans. Bake blind for 15 minutes. Remove the baking paper and beans. Spread the Mushroom Pesto over the pre-baked pastry center. Top with the caramelised onion mixture.
Squeeze Cheese Sauce over onion and carefully spread. Be sure not to go onto the outer edge. Position the mushrooms stem side up on tart. Season mushrooms with Garlic Pepper Seasoning and drizzle with olive oil. Brush the outer edge of pastry with egg wash to give it a glossy finish..Bake for ± 20 minutes.
Garnish with sprigs of thyme.
Mushroom and Onion Tart
A real show stopper and ideal for vegetarians. When we tested the recipe we found it essential to blind bake the pastry first, before adding the filling.
- Serves: 4 - 6
- Recipe Category: Pies pastries, traditional homegrown south african recipes, vegetarian main
-
Products in this recipe:
Garlic Pepper Seasoning, Seasoned Sea Salt Seasoning, Ready to Serve Cheese Sauce, Mushroom Pesto
You Will Need:
Method:
Caramelised OnionsPlace the sliced onions in a saucepan. Add white vinegar and water. Boil open for 5 minutes while stirring now and again. Strain and discard vinegar water. To the same saucepan with the onions, add the balsamic vinegar, sugar and Seasoned Sea Salt. Simmer with lid on for ± 20 minutes until thick and jammy.
TartAdjust oven rack to middle position and preheat oven to 200 °C. Roll out the pastry, on baking paper and cut into a rectangle 44 cm x 22 cm. If using bought pastry, join 2 sheets to form a rectangle of ± 44 cm x 22 cm.
Using a pizza wheel or small sharp knife, cut off a 1 cm wide pastry strip all round to build up the edges. Make an egg wash by beating the egg , salt and sugar together. Glue the edge strips down with a egg wash. Prick centre all over with a fork. Cover the centre with baking paper and weigh down the middle using ceramic baking beans or dried beans. Bake blind for 15 minutes. Remove the baking paper and beans. Spread the Mushroom Pesto over the pre-baked pastry center. Top with the caramelised onion mixture.
Squeeze Cheese Sauce over onion and carefully spread. Be sure not to go onto the outer edge. Position the mushrooms stem side up on tart. Season mushrooms with Garlic Pepper Seasoning and drizzle with olive oil. Brush the outer edge of pastry with egg wash to give it a glossy finish..Bake for ± 20 minutes.
Garnish with sprigs of thyme.