Mushroom Tart

A deliciously cheesy, veggie dinner, that's easy to put together.



Prep time

15 minutes

Cook time

20-30 minutes

This tart makes a great dinner with a couple of sides, or enjoy a slice as a tasty and portable lunch!


200g mushrooms, roughly chopped
375g puff pastry, ready rolled
125g cheddar cheese, grated
1/2  red onion, finely chopped
2tbsps olive oil
3tbsps milk
1tsp english mustard
1 tbsp thyme 
1tsp salt
pepper, to taste


1.     Preheat the oven to 200°C/ 180ºC
fan/ gas mark 6.


2.     In one bowl, combine the mushrooms, red onion,
olive oil, salt and the leaves of two sprigs of the thyme.


3.     In another bowl, combine the cheese, mustard,
milk and a couple of grates of pepper. Add less pepper for a milder mixture,
and one grate more for added ‘kick’.


4.     Spread the cheese mixture over the pastry,
leaving a gap an inch wide around the edge, for the crust. On top, do the same
with the mushroom mixture.


5.     Bake for twenty to thirty minutes, according to
packet instructions of the pastry. Be sure to check the tart after twenty
minutes, as the mushrooms will cook quickly, and the crust may burn if cooked
for too long. The cheese should be melted, and the mushrooms darkened.


6.     Serve with a green salad, and add a bread roll
for a larger meal.   

Chef’s tips

This tart is tasty
with Gruy
ère, as an alternative to Cheddar, if available.
If not, Cheddar is a cost-efficient option that works equally well.


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