Mushroom, Balsamic Onion and Fig Jam Tart
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Mushroom, Balsamic Onion and Fig Jam Tart

Mushroom, Balsamic Onion and Fig Jam Tart

with Flaked Almonds and Rosemary Roasted Carrots

Our Mushroom, Balsamic Onion and Fig Jam Tart is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

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 Time40 minutes
Cooking time25 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

3 unit(s)


1 sachet(s)

Dried Rosemary

180 grams

Sliced Mushrooms

75 grams

Creme Fraiche

(Contains Milk)

40 grams

Fig Jam

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

1 unit(s)

Red Onion

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

½ tsp


20 grams



Nutritional information

Energy (kJ)4447 kJ
Energy (kcal)1063 kcal
Fat68.9 g
of which saturates37.7 g
Carbohydrate91.4 g
of which sugars34.4 g
Protein20.5 g
Salt1.94 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Chopping Board
Medium Bowl
Large Frying Pan
Small Bowl


Blind Bake the Pastry

Preheat your oven to 240°C/220°C fan/gas mark 9. 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.

Roast the Carrots

Meanwhile, trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large baking tray. Drizzle with oil, sprinkle over the dried rosemary, season with salt and pepper, then toss to coat. Spread out in a single layer.

Roast on the middle shelf of your oven until tender, 20-25 mins. Turn halfway through.

Fry the Mushrooms

Heat a drizzle of oil in a large frying pan on high heat.

Melt the butter (see pantry for amount), then add the sliced mushrooms. Season with salt and pepper. Fry, stirring occasionally, until browned, 5-6 mins.

Meanwhile, in a medium bowl, combine the creme fraiche, fig jam and hard Italian style cheese. Season with salt and pepper, then set aside. 

Halve, peel and thinly slice the red onion. 

Caramelise the Onions

Once the mushrooms have browned, pop them in a bowl and set aside. 

Return the (now empty) frying pan to medium-high heat (no need to clean). 

Once hot, add the sliced onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add the balsamic vinegar and sugar (see pantry for amount) and cook until caramelised, 1-2 mins more. Transfer to a small bowl.

Assemble your Tart

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

Use the spoon to gently spread the creamy sauce over the base of the tart, then top with the mushrooms and balsamic onions.

Return the tart to the top shelf of your oven and bake until golden brown, 7-10 mins. 

Serve Up

Slice up the mushroom tart, then share between your plates. Scatter over the flaked almonds.

Serve the rosemary roasted carrots alongside.


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