This delicious Mary Berry Onion Artichoke Tart is a quick, easy-to-make savoury dish, perfect for a light lunch or dinner. With creamy cheese, tender onions, and a crispy puff pastry base, it’s both satisfying and versatile. You can easily swap in your favourite mushrooms and herbs, making it a flexible option for any occasion.
This Onion Artichoke Tart Recipe Is From Simple Comfort Cookbook by Mary Berry
Ingredients Needeed
- 4 tbsp olive oil
- 4 large onion, sliced into thick wedges
- 1 tsrp light brown sugar
- 1 tsp balsamic vinegar
- 400g (14oz) mixed mushrooms (such as chestnut, shiitake, button), thickly sliced
- 1 x 375g (13oz) sheet of ready-rolled puff pastry
- 1 large egg, beaten
- 75ml (3fl oz) pouring double cream
- 2 tsp chopped sage
- 1 tsp chopped thyme leaves
- 100g (4oz) mature Cheddar cheese, grated
- 175g (6oz) chargrilled artichokes, drained and cut into large pieces
- Salt and freshly ground black pepper
How To Make Onion Artichoke Tart
- Prepare baking sheet and oven: Line a large baking sheet with non-stick baking paper. Preheat the oven to 220°C (200°C fan) / Gas Mark 7.
- Cook the onions: Heat 2 tablespoons of olive oil in a large frying pan. Add the onions and fry over high heat for 3–4 minutes. Cover with a lid, lower the heat, and cook gently for about 20 minutes until soft. Remove the lid and cook for another minute to evaporate any liquid. Add the sugar and balsamic vinegar, and fry for another couple of minutes until golden. Set the onions aside to cool.
- Sauté the mushrooms: In the same pan, add the remaining oil and heat on high. Add the mushrooms, frying for 2–3 minutes. Cover with a lid and cook for another 3–4 minutes, then remove the lid and cook until all liquid evaporates. Use a slotted spoon to transfer the mushrooms to the onions.
- Prepare the pastry base: Unroll the puff pastry onto the lined baking sheet. Cut off a 2cm / ¾in strip around the edges. Brush a 2cm / ¾in border around the pastry with some beaten egg, then place the pastry strips on top to form a raised edge. Prick the pastry base inside the border with a fork, then brush the border with more beaten egg.
- Mix the cream and egg: In a bowl, whisk the remaining beaten egg with the double cream. Add the sage, thyme, and grated cheese, then season with salt and pepper.
- Assemble the tart: Spoon the cooked onions and mushrooms onto the pastry base, keeping them within the border. Scatter the artichoke pieces over the top, season with salt and pepper, then pour the egg and cream mixture evenly over the vegetables.
- Bake the tart: Place the tart in the oven and bake for 25–30 minutes or until the pastry is crisp and golden brown.
- Serve: Serve hot with a dressed tomato salad for a complete meal.
Recipe Tips
- Cook onions until golden: Take your time cooking the onions. They should be soft and golden brown, as this brings out their sweetness and adds rich flavour to the tart.
- Let vegetables cool before adding to pastry: Make sure the onions and mushrooms cool slightly before placing them on the pastry, or they might make the pastry soggy.
- Keep the pastry cold: Cold pastry puffs up better in the oven, so avoid handling it too much and keep it cool before baking.
- Create a strong border: When placing the pastry strips on the edge, press them firmly to make a raised border. This keeps the filling inside and gives a nice, crisp edge.
- Distribute the egg mixture evenly: Pour the egg and cream mixture evenly over the filling so each slice has a perfect mix of flavours.
How To Store Leftovers
- Refrigerate: Keep leftover onion Artichoke Tart in an airtight container in the fridge for up to 3 days.
- Freeze: Cool leftover onion Artichoke Tart before wrapping it tightly and freezing. It will stay good for up to 1 month.
- Reheating: Reheat leftover onion Artichoke Tart in the oven at 180°C for 10-15 minutes until the pastry is crisp and the filling is warm. You can also microwave it for 1-2 minutes, but the pastry may lose its crispness.
Nutrition Facts
- Calories: 1037.83
- Total Fat: 76.5 g
- Saturated Fat: 36.11 g
- Cholesterol: 228.2 mg
- Sodium: 1602.27 mg
- Total Carbohydrate: 40.12 g
- Dietary Fiber: 4.77 g
- Sugars: 5.66 g
- Protein: 48.92 g
More Mary Berry Recipes:
Mary Berry Onion Artichoke Tart
Description
This delicious Mary Berry Onion Artichoke Tart is a quick, easy-to-make savoury dish, perfect for a light lunch or dinner. With creamy cheese, tender onions, and a crispy puff pastry base, it’s both satisfying and versatile. You can easily swap in your favourite mushrooms and herbs, making it a flexible option for any occasion.
Ingredients
Instructions
- Prepare baking sheet and oven: Line a large baking sheet with non-stick baking paper. Preheat the oven to 220°C (200°C fan) / Gas Mark 7.
- Cook the onions: Heat 2 tablespoons of olive oil in a large frying pan. Add the onions and fry over high heat for 3–4 minutes. Cover with a lid, lower the heat, and cook gently for about 20 minutes until soft. Remove the lid and cook for another minute to evaporate any liquid. Add the sugar and balsamic vinegar, and fry for another couple of minutes until golden. Set the onions aside to cool.
- Sauté the mushrooms: In the same pan, add the remaining oil and heat on high. Add the mushrooms, frying for 2–3 minutes. Cover with a lid and cook for another 3–4 minutes, then remove the lid and cook until all liquid evaporates. Use a slotted spoon to transfer the mushrooms to the onions.
- Prepare the pastry base: Unroll the puff pastry onto the lined baking sheet. Cut off a 2cm / ¾in strip around the edges. Brush a 2cm / ¾in border around the pastry with some beaten egg, then place the pastry strips on top to form a raised edge. Prick the pastry base inside the border with a fork, then brush the border with more beaten egg.
- Mix the cream and egg: In a bowl, whisk the remaining beaten egg with the double cream. Add the sage, thyme, and grated cheese, then season with salt and pepper.
- Assemble the tart: Spoon the cooked onions and mushrooms onto the pastry base, keeping them within the border. Scatter the artichoke pieces over the top, season with salt and pepper, then pour the egg and cream mixture evenly over the vegetables.
- Bake the tart: Place the tart in the oven and bake for 25–30 minutes or until the pastry is crisp and golden brown.
- Serve: Serve hot with a dressed tomato salad for a complete meal.
Notes
- Cook onions until golden: Take your time cooking the onions. They should be soft and golden brown, as this brings out their sweetness and adds rich flavour to the tart.
- Let vegetables cool before adding to pastry: Make sure the onions and mushrooms cool slightly before placing them on the pastry, or they might make the pastry soggy.
- Keep the pastry cold: Cold pastry puffs up better in the oven, so avoid handling it too much and keep it cool before baking.
- Create a strong border: When placing the pastry strips on the edge, press them firmly to make a raised border. This keeps the filling inside and gives a nice, crisp edge.
- Distribute the egg mixture evenly: Pour the egg and cream mixture evenly over the filling so each slice has a perfect mix of flavours.
Mary Berry Onion Artichoke Tart