Mary Berry Onion Artichoke Tart Recipe [Tips & Tricks]

If you’re looking for a savory dish that’s both flavorful and elegant, Mary Berry’s onion artichoke tart is a must-try!

This recipe combines the sweet, caramelized onions with the rich, earthy artichokes, all nestled in a crisp, buttery pastry. It’s the perfect balance of textures and tastes that will impress your guests or make for a delightful family dinner. Plus, Mary Berry’s easy-to-follow instructions ensure that even beginners can make this dish look and taste like a gourmet masterpiece. Whether you’re a seasoned cook or a novice, this tart is sure to become a new favorite!

Mary Berry Onion Artichoke Tart Recipe

Ingredients Needed

To create Mary Berry’s Onion Artichoke Tart, you’ll need a well-curated selection of ingredients that come together to form a delectable, savory treat. Each component plays a role in balancing flavor, texture, and visual appeal.

For The Pastry

• 225g plain flour – This forms the base of your tart, creating a sturdy, but tender crust. The plain flour ensures the pastry is crisp without being too heavy.
• 125g cold butter – Butter is the cornerstone of a good pastry. It adds richness and a melt-in-the-mouth flakiness that elevates the overall texture of the tart shell.
• A pinch of salt – Just a pinch to enhance the flavor of the crust, balancing out the richness of the butter.
• 1 egg yolk – This helps bind the dough together and contributes to the golden color of the pastry once baked.
• Cold water – A small amount of cold water is needed to bring the dough together, but not too much or the pastry will become too tough.

For The Filling

• 2 tablespoons olive oil – To sauté the onions and artichokes, olive oil provides a silky, aromatic base while enhancing the flavors of the other ingredients.
• 2 medium onions, finely sliced – Onions bring a natural sweetness when cooked down and offer depth of flavor to the tart.
• 1 can (400g) artichoke hearts, drained and chopped – Artichokes are the star ingredient in this tart. They have a subtle, slightly nutty taste and a creamy texture that works wonderfully with the onions.
• 2 garlic cloves, minced – Garlic adds a robust, savory note that complements the sweetness of the onions and the earthiness of the artichokes.
• 200g crème fraîche – A rich, slightly tangy cream that helps bind the filling together while adding smoothness to the dish.
• 2 large eggs – Eggs provide structure and help to set the tart filling when baked.
• 100g grated cheddar cheese – Cheddar adds a sharp, savory flavor and melts into the filling beautifully, creating a creamy, gooey texture that’s irresistible.
• A pinch of nutmeg – Nutmeg is a warming spice that pairs incredibly well with the creamy base and adds an unexpected layer of depth.
• Salt and freshly ground black pepper – Essential for seasoning, bringing out the flavors of the ingredients.

With these ingredients, you’ll have the perfect balance of savory, creamy, and slightly sweet notes in your tart. The richness of the pastry combined with the fragrant onions, artichokes, and cheese creates a dish that is comforting yet refined.

Equipment Needed

Having the right tools on hand is essential to execute this recipe smoothly and to ensure that each element of the tart is prepared to perfection. Here’s what you’ll need:

• Food processor (optional but helpful) – To make the pastry dough quickly and easily, a food processor is a huge time-saver. It cuts the butter into the flour to create the ideal crumbly texture in mere minutes. If you don’t have one, you can make the pastry by hand with a pastry cutter or your fingers.
• Large mixing bowl – You’ll need this to mix the pastry dough if you’re doing it by hand and for the tart filling.
• Frying pan – A large frying pan is essential to sauté the onions, garlic, and artichokes. It ensures everything cooks evenly and helps develop the deep flavors of the filling.
• Rolling pin – To roll out the pastry, ensuring it’s thin and even so it bakes evenly without becoming too thick in places.
• Tart tin (approx. 23 cm / 9 inches) – A round, loose-bottomed tart tin is ideal for this recipe as it allows easy removal of the tart after baking. The size of the tin is important for getting the right thickness for the pastry and the filling.
• Pastry brush – A small brush will help you apply any egg wash to the edges of the tart shell before baking, giving it a beautiful golden finish.
• Grater – You’ll need this to grate the cheese. Freshly grated cheese always melts better and has a more intense flavor than pre-grated versions.
• Sharp knife – For finely slicing the onions and chopping the artichokes. A sharp knife will make the prep work quicker and safer.
• Baking parchment and baking beans (optional) – If you’re blind-baking the tart crust, you’ll need parchment paper to line the crust and baking beans to weigh it down. This step ensures the base doesn’t puff up during baking.

With these tools at your disposal, you’ll be set to create a perfectly crisp pastry crust and a deliciously creamy filling.

How To Make Mary Berry’s Onion Artichoke Tart

Now that you have your ingredients and equipment ready, it’s time to put it all together. This tart may sound complex, but it’s actually fairly simple to make, and the results are well worth the effort.

1. Prepare The Pastry

   • Start by placing the flour and salt in a food processor. Add the cold butter, cut into small cubes. Pulse the processor until the mixture resembles breadcrumbs.
   • Add the egg yolk and pulse again, then slowly add cold water, a tablespoon at a time, until the dough just comes together.
   • Turn the dough out onto a lightly floured surface and knead it gently until smooth. Wrap it in cling film and chill it in the fridge for about 30 minutes.

2. Blind-bake The Tart Shell

   • Preheat the oven to 200°C (180°C fan) / 400°F.
   • Once the dough has chilled, roll it out on a floured surface until it’s about 3mm thick. Carefully line your tart tin with the dough, pressing it into the corners and trimming any excess.
   • Line the pastry with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the paper and beans and bake for another 5-7 minutes until the base is lightly golden. Set aside to cool slightly.

3. Prepare The Filling

   • While the pastry is baking, heat the olive oil in a large frying pan over medium heat. Add the sliced onions and cook gently for 10-12 minutes until soft and golden.
   • Add the garlic and cook for another minute, then add the chopped artichokes and cook for another 5 minutes, stirring occasionally.
   • Season the mixture with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside to cool slightly.

4. Assemble The Tart

   • In a mixing bowl, whisk together the eggs and crème fraîche. Stir in the grated cheese, then add the onion and artichoke mixture. Mix well to combine.
   • Pour the filling into the prepared pastry shell and smooth the top with a spatula.

5. Bake The Tart

   • Bake the tart in the preheated oven for 25-30 minutes, or until the filling is set and golden on top. The pastry should be crisp and golden around the edges.

6. Serve

   • Allow the tart to cool for a few minutes before removing it from the tin. Slice and serve warm or at room temperature. It pairs beautifully with a crisp green salad or some roasted vegetables.

Expert Tips

• For an even crisper crust: Blind-bake your tart shell until it’s slightly darker before adding the filling. This prevents the pastry from getting soggy once the moist filling is added.
• Keep the butter cold: For the best pastry, ensure your butter is very cold when making the dough. You can even freeze it for 10-15 minutes before cutting it into cubes.
• Enhance the flavor: Add a little bit of grated Parmesan to the filling for a savory kick. This will also add a bit of saltiness, which balances out the richness of the crème fraîche.
• Use fresh artichokes: If you have access to fresh artichokes, consider using them instead of canned for an extra layer of flavor. Simply steam or boil the artichokes, remove the leaves, and chop the hearts.
• Make ahead: You can prepare the tart up to a day ahead and store it in the fridge. Just reheat it gently in the oven before serving.

Mary Berry’s Onion Artichoke Tart is the epitome of comfort food with a refined twist. The combination of tender, sweet onions, earthy artichokes, and a creamy, cheesy filling all encased in a buttery, crisp pastry makes for a truly satisfying dish.

Whether you’re hosting a dinner party or simply want a delicious meal to enjoy with friends or family, this tart is versatile and sure to impress. With these detailed instructions and expert tips, you’ll be able to recreate this classic recipe in your own kitchen, and enjoy every bite of it!.

Easy Recipe Variations For Mary Berry’s Onion Artichoke Tart

Mary Berry’s Onion Artichoke Tart is a savory, satisfying dish that can easily be adapted to suit a variety of tastes, dietary preferences, and occasions. The rich flavor combination of caramelized onions and artichokes is a winning one, but the beauty of this tart lies in how effortlessly you can tweak the ingredients to make it your own. Here are a few easy recipe variations you can experiment with to bring a new twist to this classic dish.

1. Cheese Variations
   While the traditional recipe might feature a mild cheese like cream cheese or ricotta, you can easily elevate the flavor by swapping in different cheeses. For a more indulgent tart, try using tangy goat cheese, sharp feta, or even a creamy brie. Alternatively, you could blend mozzarella and Parmesan for a more balanced, melty cheese topping. Adding a handful of grated cheese on top of the tart before baking also creates a beautifully crisp and golden finish.

2. Herb and Spice Variations
   Herbs and spices are a simple yet effective way to add complexity and depth to the flavor of the tart. Fresh herbs such as thyme, rosemary, or oregano can be sprinkled on the filling, providing a fragrant and earthy element. Alternatively, a pinch of smoked paprika or cumin can add a unique warmth. For a Mediterranean twist, try incorporating a few sprigs of fresh basil or a sprinkle of za’atar.

3. Vegetable Additions
   If you’re a fan of adding more vegetables into your dishes, the Onion Artichoke Tart is a versatile base. Consider adding sautéed spinach, zucchini ribbons, or roasted peppers to the filling. If you’re looking for extra crunch, try topping the tart with fresh arugula or microgreens right before serving. A few roasted cherry tomatoes or sun-dried tomatoes can also brighten the dish and add a pop of color.

4. Dietary Modifications
   To make the tart suitable for different dietary needs, you can make a few key modifications. For a gluten-free option, substitute the regular pastry with a gluten-free version or try a cauliflower crust for a low-carb alternative. If you’re avoiding dairy, consider using a dairy-free cream cheese or cashew-based cheese to replace the traditional cheeses, ensuring the creamy texture remains intact.

5. Protein Add-ins
   If you want to make the tart a more filling main dish, consider adding protein. Crispy bacon bits or prosciutto can bring a salty, savory kick that pairs beautifully with the sweetness of the onions. For a more Mediterranean feel, try adding some grilled chicken or turkey. For a plant-based version, sautéed mushrooms or even roasted chickpeas would bring a hearty, satisfying texture to the dish.

These variations make Mary Berry’s Onion Artichoke Tart a highly versatile recipe that you can customize depending on what you have on hand or what you’re in the mood for, giving you endless possibilities to explore.

Best Practices To Store Leftovers

Storing leftovers from your Onion Artichoke Tart properly ensures that you can enjoy this delectable dish the next day without losing flavor or texture. Here are some best practices to follow:

1. Cool Before Storing
   It’s important to let the tart cool to room temperature before storing it. This prevents condensation from forming inside the container, which could make the pastry soggy. Allowing it to cool completely ensures that it maintains its flaky, crisp texture when reheated.

2. Refrigeration
   Once cooled, place the leftover tart in an airtight container to preserve its freshness. If you plan to store the tart for a day or two, simply refrigerate it. The tart will typically last for about 2-3 days in the fridge without losing too much of its original taste or texture.

3. Freezing for Long-Term Storage
   If you want to store the tart for longer periods, freezing is an excellent option. Wrap the tart tightly in plastic wrap or aluminum foil, then place it in an airtight freezer bag or container. Properly stored, the tart can be frozen for up to 3 months. To reheat, it’s best to thaw it in the fridge overnight and then bake it in the oven to restore its crispy crust.

4. Reheating Tips
   When reheating leftover Onion Artichoke Tart, the oven is your best option. Preheat your oven to 350°F (175°C) and place the tart on a baking sheet. Cover the tart with foil to avoid over-browning, and heat for about 10-15 minutes or until it’s heated through. If you’re in a rush, you can also reheat individual slices in the microwave, but be mindful that the pastry may lose some of its crispness.

By following these practices, you can keep your Onion Artichoke Tart fresh and delicious, ensuring that every bite is as good as when it was first made.

What Goes Well With Onion Artichoke Tart

Mary Berry’s Onion Artichoke Tart is a beautifully rich and savory dish, so pairing it with the right sides can really elevate your meal. The key to successful pairings is to balance the tart’s rich, creamy filling with lighter, fresher components. Here are some great options to consider:

1. Fresh Green Salad
   A fresh, crisp green salad provides a perfect contrast to the richness of the tart. Try a simple mixed greens salad with a light vinaigrette dressing, or go for something more complex like a kale and pear salad with walnuts and blue cheese. The acidity from the dressing helps to cut through the creaminess of the tart, making each bite feel more balanced.

2. Roasted Vegetables
   Roasted vegetables are another fantastic accompaniment to the tart, offering a slightly caramelized and smoky flavor. Roasted carrots, beets, or Brussels sprouts can all complement the earthiness of the onions and artichokes. The crispy edges of roasted vegetables provide a satisfying contrast in texture to the tender tart.

3. Soup
   A light soup can be a wonderful starter or side dish to serve alongside your Onion Artichoke Tart. A bright and tangy tomato soup or a fresh pea soup would pair nicely with the savory flavor of the tart. The soup adds moisture and a fresh, vibrant flavor that balances the heaviness of the pastry.

4. Wine Pairing
   When it comes to beverages, a crisp white wine is your best bet. A Sauvignon Blanc or a dry Riesling works well, as the acidity of the wine complements the richness of the tart. For red wine lovers, a light Pinot Noir could also be a good choice, offering enough body without overwhelming the dish.

5. Crisp Bread or Crostini
   For a more rustic experience, serve your tart with warm, crusty bread or toasted crostini. The bread acts as a perfect vehicle for scooping up the tart’s filling or simply soaking up any juices that may be left behind, adding an additional element of texture and flavor to the meal.

These side dishes, drinks, and accompaniments enhance the savory qualities of the Onion Artichoke Tart and bring out the nuances of its ingredients, making for a well-rounded and satisfying meal.

Conclusion

Mary Berry’s Onion Artichoke Tart is a wonderfully versatile and flavorful dish that can easily be adapted to suit different tastes and dietary needs. Whether you’re trying out new cheese combinations, adding extra veggies, or swapping ingredients for a gluten-free or dairy-free option, the tart remains a delicious and satisfying meal.

It also holds up well as leftovers when stored properly, allowing you to enjoy it over several days. When pairing it with the right sides, such as a crisp salad, roasted vegetables, or a light soup, you create a well-balanced, enjoyable meal that’s perfect for any occasion. From casual weeknight dinners to elegant gatherings, this tart is sure to impress and satisfy.

FAQs

What Ingredients Are Needed For Mary Berry’s Onion Artichoke Tart?

To make Mary Berry’s Onion Artichoke Tart, you will need the following ingredients: a pre-rolled shortcrust pastry sheet, 2 tablespoons of olive oil, 2 large onions (thinly sliced), 2 garlic cloves (minced), 400g can of artichoke hearts (drained and chopped), 150g crème fraîche, 3 eggs, 150g grated cheddar cheese, 1 tablespoon fresh thyme leaves, salt, and pepper.

How Do You Prepare The Pastry For Mary Berry’s Onion Artichoke Tart?

Start by rolling out the pre-made shortcrust pastry onto a tart tin, pressing it into the edges and trimming any excess. Prick the base with a fork and blind bake the pastry at 200°C (180°C fan) for about 10-12 minutes, or until lightly golden. Remove from the oven, and set aside to cool slightly before adding the filling.

Can I Use A Different Type Of Pastry For The Tart?

Yes, you can substitute shortcrust pastry with puff pastry if you prefer a flakier base. Just be sure to adjust the baking time slightly to ensure the puff pastry is fully cooked and golden brown.

How Do I Prepare The Onion Filling For The Tart?

To prepare the onion filling, heat olive oil in a large pan over medium heat. Add the sliced onions and cook slowly for about 10-15 minutes, stirring occasionally, until they soften and become golden brown. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Can I Use Frozen Artichokes Instead Of Canned For This Recipe?

Yes, you can use frozen artichokes, but make sure to thaw and drain them properly before adding them to the tart filling. If using fresh artichokes, you will need to cook and prepare them before using.

What Is The Best Way To Season The Tart Filling?

Season the filling with salt and freshly ground black pepper to taste. You can also add fresh thyme leaves, which Mary Berry uses for an extra layer of flavor. If you prefer a bit more richness, you can also sprinkle a pinch of nutmeg.

How Do I Make The Custard Filling For Mary Berry’s Onion Artichoke Tart?

To make the custard filling, whisk together the eggs, crème fraîche, and grated cheddar cheese. Season the mixture with salt and pepper, then stir in the cooked onions, artichokes, and fresh thyme leaves.

How Long Should I Bake Mary Berry’s Onion Artichoke Tart?

Bake the tart in a preheated oven at 200°C (180°C fan) for about 25-30 minutes, or until the filling is set and the top is golden brown. You can check if it’s done by gently shaking the tart; the center should be firm and not jiggly.

Can I Prepare Mary Berry’s Onion Artichoke Tart In Advance?

Yes, you can prepare the tart in advance. After baking, allow it to cool completely, then cover and refrigerate for up to 2 days. When ready to serve, reheat it in the oven at a low temperature until warmed through.

What Can I Serve With Mary Berry’s Onion Artichoke Tart?

Mary Berry’s Onion Artichoke Tart pairs wonderfully with a simple green salad, perhaps with some rocket or spinach, and a light vinaigrette dressing. For a heartier meal, serve it alongside roasted vegetables or a side of new potatoes.