Decadent Mushroom & Broccoli Tart

by Claire Minnaar

“Life is too short to stuff a mushroom.”
― Shirley Conran

Decadent Mushroom & Broccoli Tart

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Roll Ready Rolled Puff Pastry
  • Flour – for dusting
  • 250g Portebeliini Mushrooms, washed and cut in half
  • 30ml Truffle Infused Olive Oil
  • 150g Tenderstem Broccoli
  • 150g Cherry Tomatoes
  • ½ Red Onion
  • 3 Eggs
  • 60ml Milk
  • Salt
  • Black Pepper
  • 40g-60g Parmesan Cheese


  1. Preheat oven to 180.C
  2. Roll Pastry out on to a floured surface.
  3. Leaving the pastry at the sam thickness its rolled out in, fold all the edges in and seal with a fork.
  4. Transfer pastry to non-stick baking tray.
  5. Saute the mushrooms in the truffle oil for 2-3 minutes and remove from heat.
  6. Lay broccoli stick out on to puff pastry and top with whole tomatoes and sauted mushrooms.
  7. Scatter onion leaves over the tart.
  8. Beat the eggs and milk together in a small jug with salt and pepper to taste and pour mixture over tart.
  9. Make sure your sealed pastry wall is high enough that the egg mixture does not escape. 
  10. Bake in the oven for 20 minutes or till pastry has risen and is golden brown.
  11. Once you remove the tart from the oven, sprinkle the thickly grated or peeled parmesan cheese over the top and serve!

Credit: Nicole Ferguson

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