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Mary Berry Onion and Mushroom Tart

Mary Berry Onion and Mushroom Tart
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Print Recipe

This tart is a traditional savoury bake made with a buttery pastry base, a soft-set egg and cream filling, and a generous layer of cooked onions and mushrooms. Unlike heavier versions, it focuses on clean flavours and a smooth texture, making it easy to slice and serve warm or cold.

Ingredients

For the Shortcrust Pastry

  • Plain flour: 200 g

  • Cold unsalted butter: 100 g, diced

  • Cold water: 2–3 tablespoons

For the Filling

  • Onions: 2 medium, thinly sliced

  • Mushrooms: 250 g, sliced

  • Unsalted butter: 25 g

  • Eggs: 3 large

  • Double cream: 200 ml

  • Milk: 100 ml

  • Mature cheddar cheese: 100 g, grated

  • Salt: to taste

  • Black pepper: to taste

Instructions

  • Prepare the pastry – Rub the butter into the flour until breadcrumb-like. Add cold water gradually and bring together into a soft dough.

  • Chill the dough – Wrap and refrigerate for 20–30 minutes to prevent shrinkage.

  • Line the tart tin – Roll out the pastry, line the tin, trim edges, and prick the base lightly.

  • Blind bake – Bake at 190°C (170°C fan) for 15 minutes with baking beans, then 5 minutes uncovered until lightly golden.

  • Cook the vegetables – Melt butter in a pan, add onions, and cook gently until soft. Add mushrooms and cook until moisture evaporates.

  • Make the custard – Whisk eggs, cream, milk, salt, and black pepper until smooth.

  • Assemble the tart – Spread the onion and mushroom mixture over the pastry, sprinkle with cheese, and pour over the custard.

  • Bake gently – Bake for 30–35 minutes until just set with a slight wobble in the centre.

  • Rest before slicing – Allow to stand for 10–15 minutes for clean slices.

Find it online: https://maryberrycooks.co.uk/mary-berry-onion-and-mushroom-tart/