Mushroom tart

Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry

  • Prep:20 mins
    Cook:50 mins
    plus chilling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 495
  • fat 33g
  • saturates 9g
  • carbs 35g
  • sugars 0g
  • fibre 6g
  • protein 11g
  • salt 0.63g


  • 175g Flora 100% Natural Ingredients plus 2 tbsp
  • 300g wholemeal flour
  • A small handful of thyme, leaves picked
  • 600g mixed mushrooms, cleaned and sliced
  • 1 small onion, finely choped
  • 125g soft cheese
  • 1/2 small bunch chives, chopped
  • 2 garlic cloves, crushed
  • 1 egg, beaten to glaze


  1. Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.

  2. Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.

  3. Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.

  4. Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.

  5. Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.

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