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Caramelised Onion And Wild Mushroom Tart

Ingredients & Directions


1 500 g pack Saxby’s
-Shortcrust Pastry
60 ml Olive oil; (4tbsp)
450 g Onions; thinly sliced (1lb)
15 ml Light muscovado sugar;
-(1tbsp)
30 ml Balsamic vinegar; (2tbsp)
250 g Mixed wild mushrooms; sliced
-(9oz)
2 Cloves garlic; crushed
45 ml Fresh parsley; chopped
-(3tbsp)
1/2 500 g tub Waitrose Virtually
-Fat Free
; Fromage Frais
2 Eggs; (large)
Salt and freshly ground
-black pepper

Roll out the pastry and line a 23cm (11in) loose-bottomed flan tin.
Chill for 20 minutes.

Heat half the olive oil in a frying pan, add the onions and gently
fry for 20 minutes or until softened. Increase the heat and cook,
stirring regularly, for 8-10 minutes or until lightly browned. Stir
in the sugar and vinegar and simmer for 5 minutes until the mixture
has a jam-like consistency. Remove from the heat and set aside.

Prick the pastry base, line with greaseproof paper and fill with
baking beans. Place in a preheated oven 200C, 400F, gas mark 6 for
15 minutes. Remove the beans and paper and bake for a further 5
minutes.

Heat the remaining oil in a frying pan and fry the mushrooms and
garlic for 5 minutes, stirring. Stir in the parsley and set aside.
Spread the onion mixture in the pastry case.

Drain the mushrooms and garlic and spread over the onions. Whisk
together the fromage frais, eggs, salt and pepper and pour into the
pastry case. Place on a baking tray in a preheated oven 190C, 375F,
gas mark 5, for 20-25 minutes or until golden brown and set. Cool
slightly before serving.


Yields
6 servings

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