With buttery puff pastry and a deliciously herby filling, this tart is simple to make and so good to eat. Puff is the ultimate comfort food pastry and works so well with these vegetables. You can buy jarred char-grilled artichokes but they are often packed in oil, so drain them well before adding them to the tart.
Tip: the tart can be assembled up to fours hours ahead, ready to be put in the oven.
Metric Cups Imperial
- 4 tbsp olive oil
- 4 large onion, sliced into thick wedges
- 1 tsp light brown sugar
- 1 tsp balsamic vinegar
- 400 g mixed mushrooms (such as chestnut, shiitake, button), thickly sliced
- 1 x 375g (13oz) sheet of ready-rolled puff pastry
- 1 large egg, beaten
- 75 ml pouring double cream
- 2 tsp chopped sage
- 1 tsp chopped thyme leaves
- 100 g mature Cheddar cheese, grated
- 175 g chargrilled artichokes, drained and cut into large pieces
- 1 pinch each of salt and freshly ground black pepper
- Cuisine: British
- Recipe Type: Tart
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 70 mins
- Serves: 6
- You will need a large baking sheet lined with non-stick baking paper. Preheat the oven to 220°C/200°C fan/435°F/gas mark 7.
- Heat 2 tablespoons of the oil in a large frying pan. Add the onions and fry over a high heat for 3–4 minutes. Cover the pan with a lid and cook the onions gently for about 20 minutes until soft. Remove the lid and continue to fry for a minute to evaporate the liquid.
- Add the sugar and vinegar and fry for another couple of minutes until golden. Remove the onions from the pan and set them aside to cool.
- Add the remaining oil to the pan and place over a high heat. Add the mushrooms and fry for 2–3 minutes. Cover the pan with a lid and cook for 3–4 minutes, then remove the lid and fry over a high heat to evaporate the liquid. Remove the mushrooms with a slotted spoon and add them to the onions.
- Unroll the pastry on to the lined baking sheet and cut off a 2cm (¾in) strip around the edge. Brush over a border of 2cm (¾in) around the large sheet of pastry with some beaten egg. Sit the pastry strips on top, pressing them down lightly to make a raised border. Prick the base inside the border with a fork and brush the border with a little more beaten egg.
- Whisk the cream into the remaining egg in a bowl. Pour in the cream, add the herbs and season. Stir in the grated cheese.
- Spoon the onions and mushrooms on to the pastry, keeping them inside the border. Scatter the artichokes over the top. Season well and spoon the egg mixture on top of the vegetables. Bake in the oven for 25–30 minutes until the pastry is crisp and golden brown. Serve hot, with a dressed tomato salad.