Closed-Cup Mushroom and Caramelised Shallot Tart

Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Served on flaky puff pastry with thyme

A light mushroom and shallot tart is perfect for a summer’s day, paired nicely with a simple watercress and rocket salad for an easy going meal that is sure to delight.



  • 300g closed-cup mushrooms, sliced
  • 50g butter
  • 7/8 banana shallots, peeled and halved lengthways
  • 2 sprigs of thyme
  • 250g puff pastry
  • Salt and pepper to season


  1. Preheat the oven to 180c.
  2. Heat a sauté pan with the butter. Lay the shallots down evenly in a circle, flat side up.
  3. Evenly scatter over the mushrooms and sprinkle over the thyme. Season well.
  4. Cook for about 5 minutes, until the shallots start to caramelise and the mushrooms soften.
  5. Lay over the pastry and tuck it in all around the edges. Cook in the oven for 20 minutes or until puffed and golden brown.
  6. Leave to cool a little before inverting onto a place and serve with watercress and rocket salad.