Wild mushroom, mascarpone and tarragon torte

Wild mushroom, mascarpone and tarragon torte
  • Serves icon Serves 4
  • Time icon Takes 30 min to make, 45-50 min to bake, plus chilling

A delightful and delectable tart that’s the very taste of autumn.


  • 1 tbsp extra-virgin olive oil
  • 45g butter
  • 1 large red onion, very thinly sliced
  • Large pinch of caster sugar
  • 500g mixed wild and chestnut mushrooms, trimmed and thinly sliced
  • 25g mascarpone
  • 100ml double cream
  • 2 large eggs, beaten
  • 50g Grana Padano, finely grated
  • 1 tbsp chopped fresh tarragon
  • 2 tbsp chopped fresh flatleaf parsley

For the pastry case

  • 225g plain flour, plus extra for dusting
  • 65g chilled butter, cut into pieces, plus extra for greasing
  • 65g chilled lard, cut into pieces
  • 40g Grana Padano, finely grated


  1. For the pastry, sift the flour and a pinch of salt into a food processor. Add the butter and lard and whizz until it resembles fine breadcrumbs. Stir in the cheese, then 2 tablespoons cold water and mix until the pastry comes together into a ball.
  2. Turn out onto a lightly floured surface and knead briefly until smooth. Lightly grease a 23cm round x 4cm deep loose-bottomed flan tin. Thinly roll out the pastry on the floured surface and use to line the flan tin. Chill for 20 minutes.
  3. Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry with baking paper and beans and bake for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes, until the pastry is pale-golden.
  4. Meanwhile, heat the oil and 15g butter in a large frying pan over a medium heat. Add the onion, sugar and some seasoning and cook for 10 minutes, stirring, until soft and lightly caramelised. Tip into a large bowl.
  5. Melt another 15g butter in the pan, add half the mushrooms and cook over a high heat for 2-3 minutes, until softened and excess moisture has evaporated. Season and tip into the bowl with the onion. Repeat with the remaining butter and mushrooms. Set aside to cool slightly.
  6. In a bowl, mix the mascarpone with the cream until smooth, then mix in the eggs and half of the grated cheese. Stir into the mushroom and onion mixture with the tarragon, parsley and some seasoning.
  7. Spoon the mixture into the pastry case and scatter with the remaining cheese. Bake for 25-30 minutes, until lightly golden. Set aside for 10 minutes, then serve with salad.


Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Gnocchi recipes

Gnocchi with red pepper and parsley pesto and blue cheese

This vegetarian gnocchi recipe is cheesy and nutty, with a hint of chilli. An Italian...

Save recipe icon Save recipe icon Save recipe

Baileys recipes

Make-ahead Baileys tiramisu

The perfect indulgent dessert for sharing with friends – you can make this the day...

Save recipe icon Save recipe icon Save recipe

Roast chicken recipes

One-pan roast chicken, beetroot and mascarpone

The chicken in this all-in-one roast with beetroot and sweet potato is stuffed with mascarpone,...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Carrot, parsnip and mascarpone gratin

A great make-ahead side dish to serve with your roast dinner. This creamy carrot and...

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription


Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe to the digital edition of delicious. magazine