Garlic Mushroom and Onion Marmalade Tart
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Garlic Mushroom and Onion Marmalade Tart

Garlic Mushroom and Onion Marmalade Tart

with Balsamic Glazed Pea Shoot Salad

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!

Family Friendly
Cereals containing gluten

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 war 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
Cooking time20 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

1 bunch(es)


150 grams

Creme Fraiche

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

2 unit(s)

Garlic Clove

240 grams

Sliced Mushrooms

40 grams

Onion Marmalade

40 grams

Pea Shoots

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

30 grams



Nutritional information

Energy (kJ)4662 kJ
Energy (kcal)1114 kcal
Fat80.6 g
of which saturates47.2 g
Carbohydrate78.7 g
of which sugars21.5 g
Protein19.3 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press


Blind Bake the Pastry

Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come up to room temperature.

Unroll the pastry (keeping it on 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 all over, keeping inside the border.

When the oven is hot, bake the pastry on the top shelf until starting to colour and puff up, 10-12 mins.

Mix the Creamy Sauce

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.

Fry the Mushrooms

Peel and grate the garlic (or use a garlic press).

Melt the butter (see pantry for amount) in 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.

Finish your Tart

Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon. 

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 the onion marmalade evenly over the filling, then return the tart to the top shelf of your oven to bake until golden brown, 10-12 mins. 

Dress the Pea Shoots

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.

Finish and Serve

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.


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