This tart started as a “what-can-I-make-with-this-puff-pastry?” kind of day. I had a packet in the fridge, a jar of artichokes begging to be used, and way too many onions on the counter. It was never meant to be impressive—just something warm and cheesy for lunch.
But as those onions caramelised and the mushrooms sizzled, something changed. The house smelled like a fancy deli, and once the whole thing came out of the oven—golden and bubbling—I realised I’d made something special.
The beauty of this tart is how flexible it is. You can swap out the mushrooms, change up the herbs, or even use leeks or courgettes if you’ve got them. But that creamy filling, the crisp puff pastry edge, and the rich sweetness from the onions? That’s what keeps me coming back.
WHAT MAKES THIS RECIPE WORK
The secret lies in the slow-cooked onions—soft, golden, and lightly sweetened with brown sugar and balsamic. Pair that with savoury mushrooms, herby cream, and the punch of sharp Cheddar, and you’ve got a filling that’s rich without being heavy.
And the puff pastry? It does all the hard work. The raised edge keeps everything in place, and brushing it with egg gives it that golden, bakery-style finish.
INGREDIENTS + WHY THEY MATTER
Onions (4 large) – Sliced thick and slow-cooked until golden. The base of the tart’s flavour.
Brown sugar + balsamic vinegar – Add depth and subtle sweetness to the onions.
Mixed mushrooms (400g) – Chestnut, shiitake, button—use a mix for texture and earthy flavour.
Ready-rolled puff pastry (375g sheet) – Makes this tart fast and foolproof.
Egg + double cream – Create a rich, silky base that binds everything together.
Sage + thyme – Earthy herbs that bring warmth and balance.
Mature Cheddar (100g) – Melts into the mix and adds sharpness.
Artichokes (175g) – Briny, tender, and a perfect contrast to the creamy filling.
MISTAKES I’VE MADE (AND FIXED)
| What Went Wrong | Why It Happens | How To Fix It |
|---|---|---|
| Soggy pastry base | Filled with hot veg | Let veggies cool slightly before assembling |
| Tart overflowed | Border not firm | Press pastry edges well to build structure |
| Filling too flat | Uneven pour of egg mix | Whisk well and pour evenly across the tart |
HOW TO MAKE MARY BERRY’S ONION ARTICHOKE TART
Preheat and Prepare Tray
Preheat oven to 220°C (200°C fan) / Gas 7. Line a baking tray with non-stick paper.
Cook the Onions
Heat 2 tbsp olive oil in a large pan. Add onions and fry over high heat for 3–4 mins. Cover, lower heat, and cook gently for 20 mins. Uncover and cook 1 more minute. Add sugar and balsamic vinegar, fry until golden. Set aside to cool.
Cook the Mushrooms
Add 2 tbsp olive oil to the same pan. Fry mushrooms for 2–3 mins, then cover and cook another 3–4 mins. Uncover and cook until dry. Transfer to the onion mix.
Prepare the Pastry
Unroll the puff pastry onto the baking sheet. Cut off a 2cm strip from each edge. Brush the pastry border with beaten egg and lay the strips on top to create a raised edge. Prick the inner base with a fork and brush the border with more egg.
Make the Filling
Whisk the remaining beaten egg with double cream. Add sage, thyme, and Cheddar. Season with salt and pepper.
Assemble the Tart
Spread the onion-mushroom mix inside the pastry border. Scatter over artichoke pieces. Pour the egg-cream mixture evenly on top.
Bake
Bake for 25–30 minutes or until the tart is puffed, golden, and set.
Serve
Best served warm with a tomato salad or light green side.
TIPS FROM MY KITCHEN
- I let the onions cook slowly while I prep everything else—it gives them time to deepen in flavour.
- I always cool the veg before adding to the pastry—keeps the base from getting soggy.
- I scatter the artichokes last—they sit beautifully on top and get a little roasted crisp.
STORAGE + SERVING
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Let the tart cool completely, wrap tightly, and freeze for up to 1 month.
Reheat: Reheat in the oven at 180°C for 10–15 minutes until crisp and warm. Microwave for 1–2 minutes if needed, though the crust may soften.
Serve with: A fresh tomato salad, rocket with lemon vinaigrette, or roasted peppers.
FREQUENTLY ASKED QUESTIONS
Q: Can I use shortcrust instead of puff pastry?
A: You can, but the result will be less flaky and more dense—still tasty, just different.
Q: Do I have to use artichokes?
A: No, but they add lovely tang and texture. Roasted courgettes or red peppers also work well.
Q: Can this be made in advance?
A: Yes! You can assemble it earlier in the day and chill before baking—or bake it ahead and reheat.
Try More Recipes:
- Mary Berry Potato Rösti With Onion
- Mary Berry Onion Sauce Recipe
- Mary Berry French Onion Soup With Mustard Cheese Croûtes
Mary Berry Onion Artichoke Tart
Course: Side DishesCuisine: BritishDifficulty: Easy4
servings15
minutes50
minutes1037.83
kcalCreamy, cheesy, and rich with caramelised onions and earthy mushrooms, this tart is everything you want in a meatless lunch or light dinner. The puff pastry gives it that golden crunch, while the eggy filling ties it all together in soft, savoury bliss.
Ingredients
4 tbsp olive oil
4 large onions, sliced into thick wedges
1 tsp light brown sugar
1 tsp balsamic vinegar
400g mixed mushrooms (chestnut, shiitake, button), thickly sliced
1 x 375g ready-rolled puff pastry sheet
1 large egg, beaten
75ml pouring double cream
2 tsp chopped sage
1 tsp chopped thyme
100g mature Cheddar cheese, grated
175g chargrilled artichokes, drained and chopped
Salt and freshly ground black pepper
Directions
- Preheat oven to 220°C (200°C fan). Line a large baking sheet with non-stick paper.
- Heat 2 tbsp oil in a pan. Fry onions for 3–4 mins, then cover and cook for 20 mins. Uncover, add sugar and balsamic, cook until golden. Set aside to cool.
- Add remaining oil to the pan. Fry mushrooms for 2–3 mins, cover and cook another 3–4 mins, then uncover and cook until dry. Add to onion mix.
- Unroll pastry onto tray. Cut off 2cm border strips. Brush base edges with egg, place strips on top, and prick base. Brush borders with more egg.
- Whisk egg and cream. Add herbs, cheese, salt, and pepper.
- Spread onions and mushrooms inside pastry border. Add artichokes. Pour egg mixture evenly over top.
- Bake 25–30 mins until golden and puffed. Serve warm.
Notes
- I cool the cooked vegetables before adding to pastry—prevents soggy bottoms.
- I always whisk the egg mixture right before pouring—it blends better that way.
- I press the pastry borders firmly—it helps contain the filling and puff up beautifully.