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Mushroom Tart

Time: 60min Serving:6


  • 1 pack of Plein Soleil Shortcrust Pastry, thawed.
  • A loose bottomed flan dish – the one I used measures 12cm x 36cm.
  • 450g Plein Soleil Sliced Mushroom.
  • 80g Plein soleil Shredded Emmental.
  • 50g butter, chopped
  •  2 red onions, halved, sliced
  •  3 garlic cloves, thinly sliced
  •  1 tablespoon thyme leaves
  •  2 eggs
  •  1 cup thickened cream



  • Step 1
    Preheat oven and a flat baking tray to 190°C. Line base and sides of a 3cm deep, 24cm (base) loose-based flan pan with pastry. Trim excess. 
  • Step 2
    Melt butter in a large frying pan over medium-high heat. Add onions and garlic. Cook, stirring often, for 5 minutes or until soft.  Add mushrooms and thyme & cook for 1 to 2 minutes. Set aside for 10 minutes to cool.
  • Step 3
    Whisk eggs, cream and salt and pepper in a jug. Spoon mushroom mixture into pastry case. Pour over egg mixture. Top with cheese. Place on hot tray.
  • Step 4
Bake tart for 40 minutes or until centre is set and top is light golden and serve.

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