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Wild onion and mushroom tart


Looking for a simple classic recipe to warm up your evening at home? This wild onion and mushroom tart will fill you up with a delicious and rich flavour, buttery pastry and a homely taste straight from your kitchen.


Servings:2 |Prep Time: 25min. |Cooking Time: 115min.


900g wild mushrooms of your choice chopped finely

Good- sized handful of wild onions or alternatively you can use 2-3 large leeks, finely sliced

2-3 large shallots, minced

3-5 egg yolks, depending on tart size

1 ½ cup (approx.) Parmesan cheese

Premade pastry

Butter for sautéing

1/3 cup fresh thyme, destemmed

1 cup (approx.) of white or red wine or instead stock of your choice (chicken, beef or vegetable)

Salt and pepper to taste



  1. Roll out pastry in tart pan and leave to chill in fridge for about 30 minutes. Roll out your dough 2 inches (5cm) bigger than a pie shell as this will allow you to create a nice and crusty edges.
  2. As your pastry chills, thinly slice onions and shallots and caramelize with butter in a fry pan. Add salt, pepper and thyme, about a cup of wine or stock, and also the onions or leeks – they will release their sugar and begin to create a rich, sweet flavour. When the liquid has evaporated remove onions and shallots and set aside.
  3. Put your pan on a high heat adding a small amount of oil and butter. Sauté mushrooms until the liquid is realised and edges are crispy. Remove mushrooms from heat before they go watery or limp – they should be seared hot so they will nicely caramelize. Once your filling has cooled add 3 to 5 egg yolks (depending on tart size) and about 1 cup of cheese to bind tart. Top your tart with remaining amount of cheese.
  4. Preheat oven to 400F(200C) and bake for about 40 minutes. Make sure that the cheese should bubble and look crisp before removing from oven.


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