Garlic Mushroom and Onion Marmalade Tart
with Balsamic Glazed Pea Shoot Salad
Have you met marmalade's more savoury cousin? Onion marmalade is a similarly sticky treat for family teatime, but is best served as an accompaniment to a dish for extra flavour. Dolloping it on this creamy garlic mushroom tart is an ideal way to make the most of it.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 bunch(es)
Chives
150 grams
Creme Fraiche
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
2 unit(s)
Garlic Clove
240 grams
Sliced Mushrooms
40 grams
Onion Marmalade
40 grams
Pea Shoots
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
30 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come up to room temperature.
Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray. Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over, keeping inside the border.
When the oven is hot, bake the pastry on the top shelf until starting to colour and puff up, 10-12 mins.
While the pastry bakes, finely chop the chives (use scissors if easier), then pop half into a medium bowl.
Add the creme fraiche and grated hard Italian style cheese. Season with salt and pepper, mix together, then set aside.
Peel and grate the garlic (or use a garlic press).
Melt the butter (see pantry for amount) in a large frying pan on high heat. Add the sliced mushrooms, season with salt and pepper, then cook until browned, 5-6 mins, stirring occasionally.
Stir in the garlic and cook for 1 min more, then remove from the heat.
Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon.
Use the spoon to gently spread the creamy sauce over the base of the tart. Top with the garlicky mushrooms, making sure to spread them out evenly.
Dollop the onion marmalade evenly over the filling, then return the tart to the top shelf of your oven to bake until golden brown, 10-12 mins.
Just before you are ready to serve, pop the pea shoots into a bowl and drizzle with a little olive oil. TIP: Don't do this too early or the leaves will go soggy.
When the tart is ready, sprinkle the remaining chives over the top.
Slice up your mushroom and onion marmalade tart, then share between your plates
Serve the pea shoots alongside drizzled with the balsamic glaze.
Enjoy!
