Mary Berry Onion And Mushroom Tart

This classic British bake brings together earthy mushrooms and soft, caramelised onions in a crisp pastry. The pastry base calls for 200g of plain flour, making the shell buttery and reliable for a perfect finish.

Serves six, with about 380 kcal per portion, it offers a balanced meal that suits a picnic, lunch or light dinner. The method is straightforward, so even a new home baker can achieve golden results.

Use this simple recipe to highlight the sweet notes of cooked onions and the savoury depth of wild fungi. It delivers elegant flavours and a light, flaky texture that families in the United Kingdom often enjoy.

Key Takeaways

• The dish uses 200g plain flour for a crisp pastry base.
• One recipe serves six and is about 380 kcal per portion.
• The method is simple and suitable for novice bakers.
• Flavours balance sweet onions with deep, earthy fungi.
• Perfect for entertaining or a casual, seasonal meal.

Why You Will Love This Mary Berry Onion And Mushroom Tart

Expect bright, unfussy flavours and a silky set that make this savoury bake a go-to. The clean tastes are easy on the palate, so it works well hot or chilled.

Classic techniques keep the pastry light and the filling stable. That means neat slices that hold their shape for serving at a lunch, supper or picnic.

Practical cooks will value how well this can be made ahead. Prepare the base, cool the filling, then finish on the day for stress-free entertaining.

• Elegant yet comforting flavour, ideal for many occasions.
• Works as a main course or a refined addition to brunch.
• Earthy fungi and softened bulbs pair for depth with little fuss.
• Clean slicing makes it perfect for portable meals and good presentation.

Essential Ingredients for Your Savoury Bake

Gathering the right ingredients sets the scene for a flawless savoury bake. Below you’ll find the essentials for the shortcrust base and the rich custard filling.

Shortcrust Pastry Essentials

Pastry base: use 200g plain flour with 100g cold unsalted butter for a crumbly texture. Rub the butter in until the mix resembles fine crumbs.

Add 2–3 tablespoons of cold water to bind, then chill before rolling. A rested base gives a crisp, even bake.

Filling and Custard Components

The filling needs 250g sliced mushrooms and 2 medium onions for savoury depth. Cook these down until soft and slightly caramelised.

For the custard, whisk 3 large eggs with 200ml double cream and 100ml milk. Stir in 100g mature cheddar for a sharp, salty note.

“Measure carefully: a level tablespoon keeps the cream-to-milk ratio stable and the set consistent.”

• Season with salt and black pepper to taste.
• Optional: fold in 175g chargrilled artichoke for texture variation.
• Use a tablespoon to measure liquids for repeatable results.

For a tested vegetarian quiche-style variant, see the linked recipe for guidance.

Preparing the Perfect Pastry Base

Start with a cool, rested dough. Chill the mix for 20–30 minutes before rolling to keep the fat firm and ensure a crisp base when baked.

Blind baking is essential to avoid a soggy centre. Line your 23cm tin with baking paper, fill with baking beans and bake at 190°C (170°C fan) for 15 minutes.

Blind Baking Techniques

After the first 15 minutes, remove the baking paper and beans. Return the shell to the oven for another 5 minutes so the base dries and turns lightly golden.

• Prick the pastry base with a fork to stop air pockets and uneven rising.
• Use baking paper to hold the beans and protect the pastry sides during baking.
• Set the oven to 190°C or 170°C for fan-assisted baking for consistent colour.

“Proper blind baking is the secret to a professional-looking tart that holds its structure when you add the creamy custard filling.”

Cooking the Onion and Mushroom Mixture

Get the vegetables right and the filling will set beautifully. Set a large pan over high heat and warm two tablespoons of olive oil until it shimmers. Then add onions and fry high heat for four minutes to develop colour.

Frying on High Heat

After the initial four minutes, cover the pan and cook gently for 20 minutes so the onions become soft and sweet. When you add mushrooms, ensure the pan is hot and fry high for two to three minutes to lock in an earthy flavour.

Evaporating Liquid

Remove the lid and fry on high to evaporate liquid from the vegetables. This high heat evaporate step prevents a watery filling and helps the mixture stay stable in the pastry.

Cooling the Vegetables

Stir in a splash of balsamic vinegar and a pinch of sugar near the end to help caramelise the onions, then take the pan off the heat. Drain and cool the vegetables thoroughly before adding to the base to avoid steam spoiling the custard.

Assembling and Baking the Tart

Prepare to combine the cooled filling with the grated cheese before adding the silky egg and cream. Begin by spreading the cooled onions mushrooms mixture evenly over the pre-baked pastry base. This gives a dependable, even layer that bakes through neatly.

Final assembly and blind-bake finish

Sprinkle the mature cheddar across the vegetables so every slice has a hit of cheese. In a large bowl, whisk the eggs with the cream, a pinch of salt and freshly ground black pepper until smooth.

Pour the custard mixture slowly over the filling so it settles around the vegetables and cheese. Use baking paper on the tray under your tin to catch any spills and keep the oven clean.

• Bake: place the tart in a preheated oven and bake for 30–35 minutes.
• Check: the centre should have a slight wobble when you remove it — this keeps the custard creamy.
• Rest: allow the tart to sit for 10–15 minutes before slicing to firm the filling for clean portions.

“A gentle wobble in the centre is the sign of a perfectly set custard.”

Customising Your Savoury Tart

Tailoring cheese and herbs lets you create a bolder, fresher or lighter version without extra fuss.

For a richer, nuttier finish, swap mature cheddar for Gruyère. This change deepens the flavour and adds a melt that suits warm slices.

Fresh herbs brighten the filling. Stir a few thyme leaves into the egg mix before you whisk, or scatter chopped parsley over the cooled filling.

Lightening options: use a mix of single cream and milk in place of double cream to reduce richness while keeping a silky set.

For extra substance, fold 175g of chargrilled artichoke into the onions and mushrooms before you add the custard. To lift the base, spread a thin smear of mustard on the pastry base for subtle heat.

• Try Gruyère for a deeper cheese note.
• Add thyme to the egg for an earthy aroma.
• Mix single cream and milk to lighten the filling.

Serving Suggestions for a Complete Meal

A crunchy green salad and simple roasted veg turn this bake into a full meal.

Serve with a crisp green leaf salad to add crunch and freshness that balances the rich pastry and creamy filling. Dress the leaves lightly with olive oil and a splash of balsamic vinegar, then season with salt and freshly ground black pepper.

Roasted cherry tomatoes or steamed greens make a warm, colourful side. New potatoes tossed in butter and thyme add substance if you want a fuller plate.

You can serve the tart warm or cold, which makes it ideal for a quick lunch or a more formal supper. For parties, cut slices into bite-sized pieces for easy grazing.

Practical tip: always allow the bake to rest for at least 10 minutes after removing from the oven. This helps the egg and cream set so you can slice clean portions.

• Salad with olive oil & balsamic for contrast.
• Roasted tomatoes or steamed greens as bright sides.
• New potatoes or small roasted veg to make it heartier.
• Cut into small pieces for a party platter; serve warm or cold.

“Let the tart stand for 10 minutes to ensure the filling sets and slices neatly.”

Conclusion

Good technique gives consistent results, so your finished bake will look and taste the part every time.

This mary berry tart is a dependable recipe that brings classic British flavour to your kitchen. Master blind baking and the careful cooking of the vegetables to avoid a soggy base and a watery filling.

The creamy egg and cheese filling contrasts with earthy mushrooms and sweet, softened onions. Serve hot from the oven with a crisp salad, or take it cold for a picnic.

Enjoy sharing this fuss-free bake with friends and family—simple steps, reliable results and a treat for any special occasion.