Creamy Mushroom and Onion Tart

Although this was the starter to our three course meal we found ourselves tucking into another slice or two. Meg utilised items that we had in the cupboards and with minimal ingredients created a tart with a filling that was deliciously creamy and packed full of flavour.


For Pastry:

  • 200g of plain flour
  • 100g of butter
  • 2-3 tablespoons of water

For Filliing:

  • 250g tub of Philadelphia light
  • 400g Mushrooms
  • 3 onions
  • 1 tbs of dried parsley
  • Good pinch of salt and pepper
  • 50g butter
  • 3 garlic cloves


  1. Firstly make the pastry. Add the flour and the butter together and using your hands rub the butter into the flour.
  2. Gather the butter and flour mixture into a dough, adding some of the water to help gather all of the dough together.
  3. Kneed into a dough and then wrap in cling film and place in the fridge to cool. This is the perfect time to make the filling.
  4. Dice the onions and garlic finely.
  5. Add the butter to a pan and then the garlic, onions and the dried parsley; simmer on a low heat, stirring occasionally, until the onions are completely soft.
  6. In a separate pan, melt down the Philadelphia with a few drops of water to loosen it.
  7. Squeeze and rip up the mushrooms into the Philadelphia (this will release he mushroom flavour.
  8. Let the sauce simmer for 5 minutes stirring occasionally.
  9. Season the mushrooms with salt and pepper to taste.
  10. Roll out the pastry so it fits your dish you are using.
  11. Press the pastry to cover the dish and use a knife to clean off any excess of the edges.
  12. Blind bake the tart for 10 minutes (180 degrees).
  13. Once the blind bake has finished, mixture the onion and mushroom mixture together and add into the tart.
  14. Bake for another 7-12 minutes (depending on the thickness of your pastry) and serve immediately.


This tart created the perfect starter to our three course meal although it could be used as a main or enjoyed at lunch with a salad. The Philadelphia ensured that the filling was creamy and the onions and mushrooms meant that the dish was simple but delicious. There were no over-riding flavours here but they all blended together beautifully. Why not give it a go and see what you think!!


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