Onion and artichoke tart

1. 1

   Preheat the oven to 220C (200C Fan) / Gas 7. Line a large baking tray with baking paper.

2. 2

   Heat 2 tablespoons of olive oil in a large frying pan. Add onions and fry over high heat for 3 - 4 minutes. Cover with a lid and gently cook for about 20 minutes until soft. Remove lid, cook 1 minute to evaporate liquid, then add sugar and vinegar. Fry for a couple of minutes until golden and caramelized, then set aside to cool.

3. 3

   Add remaining oil to the pan over high heat. Add mushrooms and fry for 2 - 3 minutes, then cover and cook for 3 - 4 minutes. Remove lid and fry over high heat to evaporate excess moisture. Remove with a slotted spoon and mix with the onions.

4. 4

   Unroll the pastry onto the baking tray. Cut a 1.5 cm border from around the edges. Brush these strips with beaten egg and adhere them to the edges of the base pastry to form a raised rim. Prick the centre with a fork and brush the rim with egg.

5. 5

   Whisk remaining beaten egg together with double cream, chopped sage, thyme, salt, and black pepper.

6. 6

   Spread the onion and mushroom mixture inside the pastry border. Scatter over the artichoke pieces, spoon over the cream mixture, and sprinkle with grated Cheddar.

7. 7

   Bake in the oven for 25 - 30 minutes until the pastry is crisp and golden brown. Serve hot with a fresh salad.

   30 min

1 serving ≈ 224 g

Nutrition values are estimates. - means data is unavailable.