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Mushroom Tart
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Mushroom Tart

Mushroom Tart

with Marinated Bocconcini and Fresh Salad

You'll be living in the lap of luxury with this decadent meal! Umami-rich mushroom filling and marinated bocconcini combine on flaky puff pastry for a delicious veggie dinner.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

340 g

Puff Pastry

(Contains Gluten, Soy)

227 g


113 g

Yellow Onion

3 unit

Garlic, cloves

7 g


100 g

Bocconcini Cheese

(Contains Milk)

113 g

Baby Spinach

113 g

Baby Tomatoes

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit

Vegetable Broth Concentrate

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

1 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


0.13 tsp


½ tsp



Nutrition Values

Calories1090 kcal
Fat66 g
Saturated Fat33 g
Carbohydrate102 g
Sugar13 g
Dietary Fiber7 g
Protein16 g
Cholesterol70 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Large Non-Stick Pan
Measuring Cups
Measuring Spoons
Large Bowl


Bake tart shell and prep

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. (NOTE: for 4 ppl, use 2 baking sheets.) Using a small knife, score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through!) Using a fork, poke centre of tart all over, avoiding the border. Bake tart in the middle of the oven, rotating halfway through, until pastry is golden-brown and cooked through, 18-22 min. (NOTE: for 4 ppl, bake in the middle and top of the oven.) While pastry bakes, thinly slice mushrooms. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic. Strip thyme leaves from stems, then finely chop. Roughly chop half the spinach. Halve tomatoes.

Cook filling

Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions, garlic, mushrooms, half the thyme and half the vinegar. Season with salt and pepper. Cook, stirring often, until mushrooms have softened and liquid is absorbed, 8-10 min. Sprinkle flour over mushrooms and cook, stirring often, until golden-brown, 1-2 min. Add broth concentrate and 1/3 cup water (dbl for 4 ppl). Cook until filling thickens slightly, 1-2 min.

Marinate bocconcini

While mushrooms cook, rip or tear bocconcini into a large bowl. Add remaining thyme, 1/4 tsp salt and 1/2 tbsp oil (dbl both for 4 ppl). Season with pepper, then toss to combine.

Assemble tart

When filling is done, add chopped spinach to the pan with filling. Stir until wilted, 1 min. Set broiler to high. Spoon filling over pastry in an even layer, avoiding the border, then top with bocconcini. Broil in the middle of the oven until bocconcini melts, 2-4 min.

Make salad

While bocconcini melts, add remaining vinegar, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to the same large bowl (from step 3). Add tomatoes and remaining spinach. Season with salt and pepper, then toss to combine.

Finish and serve

Transfer tart to a clean cutting board to cool, 2-3 min. Cut into quarters. Divide tart and salad between plates.