vegetarian tart

These vegetarian tartlets are perfect to serve as an easy appetizer

Caramelized Onion, Mushroom & Gruyere Tartlets

olive oil

onion

unsalted butter

white button mushrooms (thinly sliced)

garlic (chopped)

thyme

Salt and pepper (to taste)

white wine (can substitute chicken or vegetable broth)

puff pastry

cheese

egg egg

parsley (chopped)

Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.

Add the butter to the pan. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.

Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.

Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.

Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.

Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

This elegant vegetarian tart made with caramelised onions and nutty cauliflower makes a simple but tasty lunch served with a simple green salad.

Sweet onion and cauliflower tart

onion, sliced

brown sugar

butter

cauliflower, separated into florets

bay leaf

whole milk

wensleydale cheese, grated

pitted black olives, chopped

thyme sprigs, leaves picked

eggs

milliliters double cream

For the pastry

plain flour, plus extra to dust

thyme sprigs, leaves picked and roughly chopped

cold butter, cubed

water

You’ll also need:

23cm fluted tart tin

For the pastry, pulse together the flour, thyme, a pinch of salt and the chilled butter in a food processor to make large crumbs. Sprinkle over 3 tbsp cold water and pulse again to bring the mix together to make a dough – use another tbsp water if it’s a bit dry. (Alternatively you can do this by hand in a mixing bowl – use your fingertips to rub in the butter, then use a dinner knife to mix in the water.) Tip out onto a sheet of cling film, shape into a ball, then wrap the pastry in the cling film and flatten it with your palms to make a disc. Chill the pastry in the fridge for 30 minutes.

Heat a glug of oil in a large frying pan and fry the onion over a low-medium heat for 20 minutes until softened and slightly caramelised. Add a pinch of salt and the sugar and cook for another 5 minutes. Set aside. 3 Meanwhile, in another frying pan (with a lid), heat the butter and fry the cauliflower florets for 5 minutes, turning, until golden. Transfer half to a plate and set aside, then add the bay leaf and milk to the pan and simmer with the lid on for 10 minutes or until tender. Scoop out the cauliflower (discard the bay) and whizz in a food processor with just enough of the cooking liquid to make a purée (or do this in a bowl with a stick blender). Discard the remaining liquid. Pour the pureé into a large jug or bowl and leave to cool.

Heat the oven to 200°C/180°C fan/gas 6. Roll out the chilled pastry on a lightly floured work surface to roughly the thickness of a £1 coin. Carefully use your rolling pin to lift the pastry and unroll it over the tin. Line the base and sides of the tart tin with the pastry, pressing it into the edges and flutes. Trim any excess with a sharp knife, leaving a small overhang. Prick the base a few times with a fork, line the case with foil, then fill with baking beans or uncooked rice. Chill for another 10 minutes.

Bake the tart case for 20 minutes, then remove the foil and baking beans/rice and return to the oven for 6-8 minutes until the pastry is golden and feels sandy to the touch. Take the tart case out of the oven and turn the temperature down to 170°C/150°C fan/gas 3½.

Spoon the cooked onions over the base of the tart and scatter over half the grated cheese (see Know-how), the black olives, the reserved cauliflower florets and the thyme leaves. Beat the eggs and cream into the cooled cauliflower purée, season with black pepper, then put the tart case on a baking sheet on an oven shelf and pour in the egg mixture. Scatter over the remaining cheese and bake for 30 minutes until golden and the filling has set. Serve warm.

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Caramelized Onion, Mushroom & Gruye...

Sweet onion and cauliflower tart

Top 2 vegetarian tart recipes from across the web

The most viewed vegetarian tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caramelized Onion, Mushroom & Gruye...

Sweet onion and cauliflower tart

The most viewed vegetarian tart recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine