Mary Berry Onion Mushroom Artichoke Tart Recipe

This golden, crisp Mary Berry Onion Mushroom Artichoke Tart is made with buttery puff pastry, caramelized vegetables, and a rich cheesy custard, ready in just about an hour. The best part is pouring the herby cream and egg mixture over the sautéed filling, which binds everything together into a savory masterpiece. I love making this for a weekend lunch because it feels incredibly fancy but uses simple, hearty ingredients.

Why This Classic Works

I used to struggle with vegetable tarts having soggy bottoms, but this recipe solves that problem completely. By slowly caramelizing the onions and sautéing the mushrooms until they are dry before they ever touch the pastry, you ensure the base stays perfectly crisp and flaky. It is a brilliant technique that makes all the difference in texture.

Another reason this version stands out is the addition of balsamic vinegar and brown sugar to the onions. It gives them a sticky, sweet depth that balances the earthiness of the mushrooms and the tang of the artichokes. I was surprised by how much flavor just a teaspoon of vinegar adds—it really lifts the whole dish.

Mary Berry Onion Mushroom Artichoke Tart Ingredients

• 4 tbsp olive oil (divided)
• 4 large onions, sliced into thick wedges
• 1 tsp light brown sugar
• 1 tsp balsamic vinegar
• 400g mixed mushrooms (such as chestnut, shiitake, or button), thickly sliced
• 1 x 375g sheet of ready-rolled puff pastry
• 1 large egg, beaten
• 75ml pouring double cream
• 2 tsp chopped fresh sage
• 1 tsp chopped fresh thyme leaves
• 100g mature Cheddar cheese, grated
• 175g chargrilled artichokes (from a jar), drained and cut into large pieces
• Salt and freshly ground black pepper

How To Make Mary Berry Onion Mushroom Artichoke Tart

1. Preheat and Prep: Preheat your oven to 220°C (200°C fan/Gas 7). Line a large baking sheet with non-stick baking paper to prevent sticking.
2. Caramelize the Onions: Heat 2 tablespoons of the olive oil in a large frying pan over high heat. Add the onion wedges and fry for 3–4 minutes. Cover the pan with a lid, reduce the heat, and cook gently for about 20 minutes until soft. Remove the lid, increase the heat to evaporate any liquid, then stir in the brown sugar and balsamic vinegar. Fry for 2 more minutes until golden, then remove from the pan and set aside to cool.
3. Cook the Mushrooms: In the same pan, heat the remaining 2 tablespoons of oil over high heat. Add the sliced mushrooms and fry for 2–3 minutes. Cover and cook for 3–4 minutes, then uncover and fry until all the liquid has evaporated and the mushrooms are dry. Add them to the bowl with the onions.
4. Prepare the Pastry: Unroll the puff pastry onto your prepared baking sheet. Cut a 2cm strip from each of the four sides. Brush the edges of the main sheet with a little beaten egg, then place the strips on top of the edges to create a raised border. Press down lightly to stick them. Prick the base inside the border with a fork and brush the raised border with more beaten egg.
5. Make the Custard: Whisk the double cream into the remaining beaten egg in a bowl. Stir in the chopped sage, thyme, and grated Cheddar cheese. Season generously with salt and pepper.
6. Assemble and Bake: Spoon the onion and mushroom mixture onto the pastry base, keeping it inside the border. Scatter the artichoke pieces evenly over the top. Spoon the egg and cheese mixture over the vegetables. Bake for 25–30 minutes until the pastry is puffed, crisp, and golden brown. Serve hot.

Recipe Tips

• Drain the Artichokes: Jarred artichokes are often packed in oil or brine. Make sure to drain them thoroughly and pat them dry with kitchen paper before adding them to the tart, or they might make the filling too oily.
• Don’t Skip the Pricking: Pricking the base of the pastry with a fork (docking) is essential. It stops the center from puffing up too much, allowing room for your delicious filling while the borders rise beautifully.
• Dry Mushrooms are Key: When cooking the mushrooms, ensure all the liquid has evaporated. If they are still wet when they go onto the pastry, you will lose that signature crispness in the base.

What To Serve With This Tart

This tart is rich and savory, so it pairs perfectly with a crisp, acidic side like a tomato and red onion salad with a sharp vinaigrette. Alternatively, a simple green salad with peppery rocket or watercress helps cut through the creaminess of the cheese and pastry.

How To Store

This tart is best eaten fresh while the pastry is crisp. However, you can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place it in a hot oven for 10–15 minutes to crisp up the pastry again; microwaving will make it soft and chewy.

FAQs

Can I use shortcrust pastry instead?
Yes, you can use shortcrust pastry for a more traditional quiche-like base. You will need to blind bake the shortcrust case first before adding the filling to ensure it is cooked through.

Can I make this ahead of time?
You can cook the onion and mushroom mixture up to a day in advance and keep it in the fridge. Assemble the tart just before baking to ensure the puff pastry stays as crisp as possible.

Can I freeze this tart?
Yes, you can freeze the cooked tart. Wrap it well in foil and freeze for up to a month. Defrost completely in the fridge before reheating in the oven until piping hot.

Nutrition

• Calories: 505 kcal
• Total Fat: 36g
• Saturated Fat: 14g
• Cholesterol: 85mg
• Sodium: 420mg
• Total Carbohydrate: 34g
• Protein: 12g

Try More Recipes:

• Mary Berry Mushroom Omelette with Ciabatta Recipe
• Mary Berry Haddock With Mushrooms And Cream Recipe
• Mary Berry Mushroom-Stuffed Sole Fillets Recipe