Recipe Mushroom, Red Onion & Balsamic Glazed Garlic Tarte Tatin

Morning Glory

Obsessive cook
Staff member
Recipe Challenge Judge
19 Apr 2015
Local time
4:46 AM
Maidstone, Kent, UK
Lots of lovely earthy flavours here which seems appropriate for an Autumnal lunch. I served this with a green salad. The balsamic glazed garlic can be made ahead of time and will keep for many months in a sealed container in the fridge, so its worth making more than you need. The quantity of balsamic/sugar is enough to cook a whole head of garlic cloves. They make a delicious umami addition to all sorts of other dishes such as pizza or salads. Quantities given here are for a 35 x10cm tin. You could use a round tart tin instead.


Ingredients (serves 1 - 2)
Puff pastry (home-made or ready-made)
1 red onion, finely sliced
1 tbsp oil
150g small chestnut mushrooms, halved
20g butter
8 cloves of garlic
3 tbsp balsamic vinegar
150ml water
1 tsp sugar
Thyme sprigs

To make the balsamic glazed garlic:
  1. Place the balsamic vinegar and water in a small saucepan with the garlic cloves. Bring to the boil and simmer for 10 to 12 minutes until the liquid has reduced by half.
  2. Add the sugar and reduce until the liquid becomes a syrup. turn and coat each garlic clove in the syrup and set aside.
To make the topping:
  1. Fry the onion gently in the olive oil until it is golden brown. This will take at least 15 mins.
  2. Gently cook the mushrooms in butter for 5 minutes.
To assemble the tart:
  1. Heat the oven to 180 C
  2. Line the base of the tart tin with baking parchment.
  3. Roll the pastry into an oblong a few inches larger than your tin. Place the tin on top and cut the pastry to fit the tin shape allowing a few centimetres margin all around.
  4. Arrange the mushrooms (cut side down), the garlic cloves and a few sprigs of thyme on the baking parchment and then add the caramelised onion.
  5. Place the pastry over the top and tuck the edges in.
  6. Bake the tart for 25 mins or until the pastry is well risen and golden.
  7. To serve, place a chopping board over top of the tin and (holding the tin in place) and flip so that the pastry is underneath. Remove the tin and baking parchment.

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