HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic Mushroom And Onion Marmalade Tart
Garlic Mushroom and Onion Marmalade Tart

Garlic Mushroom and Onion Marmalade Tart

with Balsamic Glazed Pea Shoot Salad

Summer Picnic
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Our Garlic Mushroom and Onion Marmalade Tart is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Allergens:Cereals containing glutenMilkEggSulphites

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 roll(s)

Puff Pastry Sheet

(ContainsCereals containing gluten)

1 bunch(es)


150 grams

Creme Fraiche


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

2 unit(s)

Garlic Clove

240 grams

Sliced Mushrooms

40 grams

Onion Marmalade

40 grams

Pea Shoots

1 sachet

Balsamic Glaze


Not included in your delivery

30 grams


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4448 kJ
Energy (kcal)1063 kcal
Fat78.7 g
of which saturates42.8 g
Carbohydrate78.6 g
of which sugars21.2 g
Protein18.8 g
Salt1.57 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Kitchen Shears
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge.
Unroll the pastry (keeping its baking paper) and lay it onto a baking tray. Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry inside the border all over with a fork.
When the oven is hot, bake the pastry on the top shelf until starting to colour and puff up, 10-12 mins.


While the pastry bakes, finely chop the chives (use scissors if easier), then pop half into a medium bowl.
Add the creme fraiche and grated hard Italian style cheese. Season with salt and pepper, mix together, then set aside.


Peel and grate the garlic (or use a garlic press).
Melt the butter (see ingredients for amount) to a large frying pan on high heat. Add the sliced mushrooms, season with salt and pepper, then cook until browned, 5-6 mins, stirring occasionally.
Stir in the garlic and cook for 1 min more, then remove from the heat.


Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon - the border will remain puffed up to help hold the filling.
Use the spoon to gently spread the creamy sauce over the base of the tart. Top with the garlicky mushrooms, making sure to spread them out evenly.
Dollop on the onion marmalade, then return the tart to the top shelf of your oven to bake until golden brown, 10-12 mins.


Just before you are ready to serve, pop the pea shoots into a bowl and drizzle with a little olive oil. TIP: Don't do this too early or the leaves will go soggy.


When the tart is ready, sprinkle the remaining chives over the top.
Slice up your mushroom and onion marmalade tart, then share between your plates.
Serve the pea shoots alongside drizzled with the balsamic glaze. Enjoy!