Roasted Mushroom Tart with Herbed Goat Cheese and Onion Jam

A savoury onion jam is slow-cooked and spread onto the bottom of the pastry. Top with the balsamic-roasted mushrooms and goat cheese enhanced with herbs and lemon.

Recipe courtesy of Renee from Sweet Sugar Bean.

Prep Time: 5 mins. | Cook Time: 25 mins.


2 tbsp olive oil
2 onions diced
good pinch of salt
2 tbsp balsamic vinegar
1 tbsp brown sugar
2 portabella mushrooms, stem removed, thickly sliced
8 cremini mushrooms, thickly sliced
3 tbsp olive oil
3 tbsp balsamic vinegar
coarse salt and pepper
a few sprigs of fresh thyme, or 1 tsp dried
140 grams (about 1/2 cup) goat cheese,
softened at room temp
zest of 1 lemon
2 tsp fresh thyme leaves or 1/2 tsp dried
1/2 tsp salt
1 sheet frozen puff pastry, thawed( I used the kind already pre-rolled. If not, roll yours out to about 8 inches by 11)
fresh pea shoots, for garnish


1. To make onion jam, heat olive oil over medium/high heat in medium size sauce pan. Add onions, stirring well, reduce heat to medium/low and stir in salt. Cook until translucent, stirring often.
2. Reduce heat to low and cook for 20 minutes, scraping up brown bits every so often. You may need to add a bit more olive oil if it seems too dry.  Add the balsamic vinegar and brown sugar and cook about 20 minutes longer, over low heat, stirring often. Once soft and jammy, let cool and set aside.

3. Meanwhile, toss the sliced mushrooms in a large bowl with olive oil, balsamic vinegar, salt, pepper and thyme. Place on a parchment-lined bake sheet and roast in a preheated 400*F oven for about 20 minutes, until golden. Remove from oven and set aside.
4. Mix the goat cheese with lemon zest, thyme and salt.
Lay the sheet of puff pastry onto a parchment-lined bake sheet. With a sharp knife, score the perimeter of the pastry about 1 inch all around. Using a fork, poke holes all around inside the border – this will ensure the pastry doesn’t rise in the inside, but it does around the edges.
5. Spread the onion jam  evenly in the middle. Top with roasted mushrooms and goat cheese. Bake at 400*F for about 20 -25 minutes. Garnish with pea shoots. Serves 2 for main or 4 for appetizer.