Onion and mushroom tarte tatin

Paul Merry - Food Development Director
Prep time: 
20 mins
Cook time: 
50 mins
  • 4 onions
  • 3 tbsp. olive oil
  • 200g chestnut mushrooms, halved if large
  • 2 tsp. light muscovado sugar
  • 100g blue cheese, such as Stilton, or vegetarian blue cheese
  • 250g puff pastry, defrost if frozen
  1. Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, and then gently fry for 20 mins until softened and lightly coloured.
  2. Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
  3. Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.