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Onion, Walnut & Mushroom Tarte Tatin

vegetarian centrepiece - by Barbara Northwood
  • 23 May 2019
Onion, Walnut & Mushroom Tarte Tatin
Prep: 20 Minutes - Cook: 50 Minutes - Moderately Easy - Serves 4
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This makes a substantial main course that’s full of flavour and it can be prepared up to the baking stage a day in advance. If you want to serve this as a glamorous starter make individual tarts in Yorkshire pudding tins.

Ingredients

4 onions

3 tbsp olive oil

200g/8oz chestnut mushrooms, halved if large

2 tsp light muscovado sugar

50g/2oz walnuts

100g/4oz blue cheese, such as Stilton, or vegetarian blue cheese

250g/9oz puff pastry, defrost if frozen

Method

  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. 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. 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.

PER SERVING

546 kcals, protein 13g, carbs 30g, fat 43g, sat fat 16g, fibre 3g, sugar 9g, salt 1.43g
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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