19/06/2023

Thyme, Mushroom and Blue Cheese Tart

Mushrooms, blue cheese, thyme and caramelised onions on a flaky pastry base is a winning combination.

Serves:

4-6

Prep Time: 20 minutes

Cooking Time: 30 minutes

Download Recipe PDF

Ingredients

2 large red onions, peeled
2 tablespoons dark brown sugar
extra virgin olive oil, as needed
sea salt and freshly ground black pepper, to taste
3 frozen puff pastry sheets, thawed*
300g mushrooms, sliced
1/2 bunch thyme
120g blue cheese, sliced

Method

Cut onions into slices and separate into rings. Heat 2 tablespoons olive oil in a frypan and sauté onions and brown sugar over medium to low heat for 15 minutes until soft. Season to taste and allow to cool.
Heat 1 tablespoon olive oil in a frypan and sauté mushrooms until softened. Mix in 1 tablespoon thyme leaves, season to taste and allow to cool.
Cut one sheet of pastry in half. Lay 1 1/2 puff pastry sheets next to each other on a baking paper lined tray, overlap slightly and lightly press together to form a rectangle. Top with remaining pastry and press together lightly. Score a 1cm border around the edge and prick the base with a fork. Top with caramelised onions and sautéed mushrooms.
Bake at 220°C for 20-25 minutes until puffed and golden. If base of pastry needs browning, place on base of oven towards the end of the cooking time to crisp up.
Top hot tart with blue cheese slices and fresh thyme sprigs and serve hot or cold.

Tips

* Use butter puff pastry for best flavour and thaw in the refrigerator for 15 minutes.
STYLING Cut blue cheese on an angle to get thin slices that show off the veins.
DRINK Rosé or Cider

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