Recipe: Caramelised Balsamic and Mushroom Tart

I currently spend three days of my week working away from home, an inexpensive packed lunch is therefore a must have. There are times when sandwiches won't cut it though and I look for something different to fill my lunchbox (yes, I have one, still.... and it is of course a child's one.)

This tart is based on Yottam Ottlenghi's Caramelised Garlic Tart and makes 6 decent portions which can be taken to work throughout the week with a side salad. I have changed the base from puff pastry to a slightly healthier olive oil crust, this is really easy to whip up.

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Requires a 23 inch flan tin.

Olive Oil Crust

250g Wholemeal Flour, plus a little extra for rolling
60ml Olive oil
50-100ml warm water


3 heads of garlic, cloves separated and peeled
1 tbsp olive oil
2 tsp balsamic vinegar
100g Chestnut Mushrooms
200g Camembert
2 free-range eggs
100ml semi skimmed milk
100ml creme fraîche

Salt and Black Pepper to taste

1. Preheat your oven to 180C and measure out the flour for the crust in a large mixing bowl, season with salt and pepper, then pour over the olive oil and rub together with your fingertips until a breadcrumb mixture has formed.

2. Slowly add the water to this mixture and combine with your hands until a dough has formed. Roll out this dough on a floured surface until you get an area half a cm thick and large enough to cover your flan tin,

3. Line your flan tin with the crust, neaten the edges and bake in the oven for 15-20 minutes until golden brown. 

4. Whilst this is blind baking,  put the garlic in a small pan and cover with water. Bring to a simmer, blanch for three minutes and drain. Return cloves to the dry pan and add the olive oil, fry on a gentle heat for 3 minutes.

5. Add to the cloves the balsamic vinegar and reduce on a gentle heat for 5-10 minutes until most of the liquid has evaporated and the cloves are coated in dark syrup.

6. To make the egg filling for the tart, thoroughly whisk together the eggs, milk and creme fraîche, then season with salt and pepper to taste.

7. Chop up the Camembert and mushrooms into thick chunks. Once the crust is out of the oven, these can be arranged evenly across the base, along with the caramelised garlic cloves.

8. Pour over the egg filling (be careful not to overfill, as any spillages will leave you with a soggy crust.) Bake the tart at 180 for 25-40 minutes until it is set and golden.

9. Enjoy a slice warm for dinner, then the rest will keep for up to 5 days in the fridge!