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Posts tagged ‘onion’

Onion, Tomato and Mushroom Tart


I wanted to make a tart for our Melbourne Cup lunch at work, and decided to make something vegetarian so that everybody could have a taste. I made the pastry the day before and lined the pie dish with it. I then kept the pie dish in the fridge until I needed it.


250g plain flour

125g butter (or 100g dairy free spread), diced

1 egg

pinch of salt

1. Mix the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.

2. Transfer to a large bowl and add the egg. Mix well with a spatula.

3. Add splashes of cold water until it binds together to form a nice round of dough.

4. Making sure that your hands are cold, pat the dough together and roll out on a floured surface. Line a pastry dish with the dough and hook it over the edge of the dish slightly (this will stop it from shrinking down in the oven). Wrap the whole dish in foil and store in the fridge until needed.

On the day that you are cooking the tart, bake the pastry case blind (use ceramic beads) for approx 10 – 15 minutes at 180 deg C. Once baked blind, gently press a rolling pin on the top edge to remove the excess pastry that was hooked over the sides.


You can use your imagination with the filling and include any veggies that you like, but I chose onion, mushroom and tomatoes.

ONIONS – Slice 1 large or 2 small onions (I used red onions), and fry them in a little olive oil. As they soften add a sprinkle of salt, a dash of balsamic vinegar (optional) and a little sugar (optional) to help them caramelise.

MUSHROOMS – Slice the mushrooms and cook them in a saucepan with a little salt and pepper and a teaspoon of dairy free spread or butter until they are just soft.

TOMATOES – I used cherry tomatoes halved and I cooked them – cut side down – in the onion pan just to concentrate some of the liquid in them. You can also add some  chopped sun dried tomatoes to the tart. I seasoned them lightly with salt and pepper.

BASIL – tear or thinly slice some fresh basil leaves

SAUCE – 3 eggs whisked up with 280mls milk and some grated cheddar – I don’t know how much I used but it was probably enough to cover the surface of the tart. I mixed some cheese with the sauce and saved some to sprinkle on top.

Now arrange the onions, mushrooms and tomatoes in the tart, add some chopped basil, and pour the sauce over to fill the tart to the brim, Sprinkle a little cheese on top and bake in a preheated oven at 180-200 deg C for approx 25-30 minutes until the filling is set and golden.

Serve warm or chilled.


This stuffing is so tasty, it’s like a meal in itself. You can have it the traditional way with roast chicken or turkey, and I can guarantee that it will taste excellent the next day in leftover chicken and stuffing sandwiches. I have a friend who likes to eat it inside yorkshire puddings mixed with chicken and mayo. When you bake it, the receptacle that you bake it in depends on your preference – if you like your stuffing in big meaty slices (meatloaf style), bake it in a 1 or 2 pint pudding dish, if you like your stuffing crispy, lay it out more thinly on a greased flat baking tray, or use something in between the two – your choice. It needs baking for approximately 40 minutes at 170-180 deg C, but if you spread it more thinly it will need less time, maybe 30 minutes. The quantities are very rough too because it is a home grown recipe. You can add extra ingredients if you like, or take away ingredients that you don’t like to suit your taste.

These are the rough quantities that I use:

1 medium onion diced

2 large flat mushrooms chopped into small pieces

3-4 rashers of bacon chopped into small pieces

85g packet of Paxo Sage and Onion stuffing mixed up with water as directed OR 2 slices of bread, a few sage leaves and a few sprigs of thyme

1 packet of 8 pork sausages or the equivalent amount of sausagemeat (I prefer British sausages, so use the ones from the ‘British Sausage Company’ – my English friends can use their favourites such as Walls or Butcher’s Choice)

1. Fry the onion, mushrooms and bacon in a little oil until almost cooked. Cool for 5 minutes.

2. If you haven’t got Paxo ready and made up, whizz up the bread in a food processor to get breadcrumbs, and add some chopped sage and thyme (avoid the thyme stalks, just use the leaves).

3. Place the sausagemeat in a large bowl. If you are using sausages, remove the skins by running a sharp knife along one edge and separating the skin from the meat.

4. Mix all of the other ingredients together with the sausagemeat – use a wooden spoon or your hands to combine everything thoroughly.

5. Butter or lightly grease your receptacle of choice and bake in an oven as directed above. Yum.

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