400g Frozen Shortcrust pastry, partially thawed

Olive oil, for greasing

150g bacon, chopped finely

20g butter

1 tablespoon extra virgin olive oil

3 brown onions, halved and thinly sliced

5 thyme sprigs

1 tablespoon brown sugar

1 tablespoon balsamic vinegar



3 eggs

300ml thickened cream

100g Grana Padano, finely grated 

150g mixed wild mushrooms


Preheat oven to 180 degrees Celsius fan-forced.


Grease a 23cm x 4cm round high wall loose based tart pan with olive oil. Line the base and sides of the pan with pastry. Work around the tart, lifting the dough up slightly where it meets the edge and then gently nudging it down. Try to get the pastry to be flush with the pan, trimming and overhanging excess. Place in the fridge for 45 minutes or the freezer for 15 minutes.


Fry bacon in a non-stick frying pan on low to medium heat until it begins to brown and crisp. Set aside.


Melt butter and olive oil in a large frying pan over medium low heat. Add onion and 2 thyme sprigs and cook, stirring occasionally for 25 minutes or until onions turn a rich golden colour.

Add brown sugar and vinegar, salt & pepper to taste. Stir until combined and cook for 5 minutes until liquid has evaporated. Remove thyme and discard. Mix bacon into onion mixture and refrigerate.


Line the pastry base with baking paper and fill with pastry weights or raw rice. Bake for 10 minutes. Remove weights and paper. Bake for a further 10 minutes or until base is light golden. Set aside to cool.


Spread the cooled onion mixture over the pastry base in an even layer. In a large bowl whisk the eggs, cream and Grana Padano. Pour over the onion mixture. Top with the mushrooms and remaining thyme sprigs. Bake for 40 – 45 minutes or until the filling is just set and the top is golden. Cool at least 25 minutes in the pan before slicing and serving. The tart can be served warm, at room temperature or cold. 


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