Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart

Rustic Wild Mushroom , Caramalised Onion Butternut Squash and Goats Cheese Tart
Its definitely autumn there is a real chill in the air and for once I spent Sunday inside clearing out cupboards. Stunningly I have begun Christmas shopping (- thank-you Ebay ) not yet the Christmas cooking though. I never manage to shop this early but there can be no last minute gift buying this year because we are heading for rural Wales . Living in a small flat I have discovered I have nowhere to stash gifts til Xmas so I need a big clear out tonnes of paperwork hit the recycling

To calm me halfway through made the above tart to provide lunches for a week working at home and to use up the wilds mushrooms and a pile of onions from the vegebox.

The combinations of mushrooms and squash if certainly one I have tried before with Butternut Squash studded with mushrooms , stilton bacon walnuts and herbs or leek , garlic wanuts fennel and goats cheese and in Hedgehog Fungus and Squash Risotto

Although for tarts I have often used ready made puff pastry this tart was made using short crust pastry and mine is always the shortest crumbliest the good thing abotu this is the rustic look works

Rustic Wild Mushroom , Caramalised Onion, Butternut Squash and Goats Cheese Tart

For the pastry
100g of Plain Flour
50g of Butter
10ml of Water

Crumb the butter into the flour until you get a breadcrumb consistency
Add the water slowly to form a a dough
Leave in the fridge

Meanwhile prepare the filling

3 large onions
1tbp of butter
4 large handfuls of wild mushrooms
3 cloves of garlic
4 sticks of thyme dried or fresh
10 slices of roasted butternut squash ( Thickly slice a roast at 200deg for 20 minutes)

Finely slice the onions
Slowly cook the onions in a pan with butter
approx 10 minutes on a mediums heat they should beging to gently caramalise
In a seperate pan cook the mushrooms with a little olive and garlic , once they have softened and any water is reduced add the butternut squash and thyme
Mix the onion and mushroom mixture together gently

Roll out the pasty into a circle to a couple of millimeters thick
Place the filling in the centre of the circle and gather the pastry around
Scatter with grumbled goats cheese
Bake in a pre-heated oven at 180deg for approx 25 minutes

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  1. we’re confused as to how you could fit 3 LARGE onions in the small amount of pastry crust above. also…180 degrees?….25 min?……should it be baked at a higher temp?

    thank you

  2. Because the onions are cooked first they really do reduce in volume so you need a lot , but maybe I just like onions too much . I promise this only needs a short time to cook since the filling ingredients ( squash onions and mushrooms ) are already cooked. 25 minutes should be fine and any hotter the pastry would burn not cook

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