Caramelised Onion and Mushroom Puff Pastry Tart
with Parmesan and Gruyere Cheeses and a Side Salad
Enjoy a flaky all-butter puff pastry tart loaded with savoury mushrooms, melted Parmesan and Gruyère, served with a crisp side salad.
Cals 1152 · Prot 36 · Carbs 80 · Fat 78
Vegetarian
Chef's choice
50 min
Enjoy a flaky all-butter puff pastry tart loaded with savoury mushrooms, melted Parmesan and Gruyère, served with a crisp side salad.
Cals 1152 · Prot 36 · Carbs 80 · Fat 78
Vegetarian
Chef's choice
Ingredients
Salad
Olive oil
3 Tbsp
White balsamic vinegar
14*
15 ML
Cherry tomatoes
150 Grams
Lollo salad mix
100 Grams
Dijon mustard
13*
6 Grams
All-Butter Puff Pastry
4*10*11*
250 Grams
Organic Eggs
5*
1 Piece
Brown onion
1 Piece
Garlic cloves
1 Piece
Mushroom
250 Grams
Fresh thyme
10 Grams
Butter
4*
10 Grams
Balsamic vinegar
14*
15 ML
Parmesan
4*
60 Grams
Gruyere
4*
30 Grams
Truffle oil
15 ML
Allergens
*14 Sulphur Dioxide, *13 Mustard, *4 Milk, *10 Wheat, *11 Gluten, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 4814 / 1152 |
| Fats (g) | 77.5 |
| of which saturated (g) | 20.4 |
| Carbohydrates (g) | 80 |
| of which sugars (g) | 12.7 |
| Fibers (g) | 6.9 |
| Proteins (g) | 35.6 |
| Salt (g) | 2.6 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prebake
- Preheat the oven to 200°C (no fan) and line a baking tray with baking paper.
- Gently unroll the puff pastry onto the baking tray.
- Whisk the egg in a small bowl.
- Score a 2.5 cm border around the edge of each pastry rectangle without cutting all the way through.
- Use a fork to poke holes in the inside rectangle of the border - this prevents the pastry from puffing too much.
- Brush the pastry all over with the beaten egg.
- Bake for 20 min until golden brown and puffed, cooking in batches if necessary.
2 Prep
- Meanwhile, peel and finely slice the onion.
- Peel and finely chop the garlic.
- Clean the mushrooms with a cloth, knife or brush (don't wash them with water).
- Thinly slice the mushrooms and their stems.
- Pick the thyme leaves from 6-8 sprigs.
3 Caramelise onion
- Heat a pan over medium heat with the butter.
- Add the onions with a pinch of salt and fry for 8-10 min until softened.
- Reduce the heat to medium-low and add a small splash of water and a handful of fresh thyme, to taste.
- Cook for 2-3 min further until the onions are caramelised.
- Set aside to cool. Reserve the pan.
4 Fry mushrooms
- Return the pan to medium-high heat with a drizzle of oil.
- Add the mushrooms with a pinch of salt and fry for 5-6 min until the mushrooms start browning.
- Add the garlic and balsamic vinegar and stir through.
5 Bake
- Meanwhile, grate the Parmesan and Gruyere cheeses.
- Top the middle of the pastry with Parmesan and Gruyere cheeses, caramelised onion and mushroom.
- Drizzle with truffle oil, to taste (optional).
- Top with a sprinkling of any leftover thyme leaves.
- Bake for 5-7 min until the cheese is melted.
6 Make salad
- Meanwhile, in a large bowl, mix together 3 Tbsp olive oil, white balsamic vinegar, mustard and a pinch of salt and pepper.
- Slice the cherry tomatoes in half.
- Add the crispy lettuce and tomatoes to the bowl with the salad dressing.
- Toss together just before serving.
- Cut into portions.
- Serve the Mushroom, Parmesan and Gruyere Cheese Puff Pastry Tart with another drizzle of truffle oil (optional), alongside the fresh side salad.
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