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:
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:
- 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.
- Add the sugar and reduce until the liquid becomes a syrup. turn and coat each garlic clove in the syrup and set aside.
- Fry the onion gently in the olive oil until it is golden brown. This will take at least 15 mins.
- Gently cook the mushrooms in butter for 5 minutes.
- Heat the oven to 180 C
- Line the base of the tart tin with baking parchment.
- 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.
- 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.
- Place the pastry over the top and tuck the edges in.
- Bake the tart for 25 mins or until the pastry is well risen and golden.
- 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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