Arran Stout Mushroom and Onion Tart

Chris Bowen – Arran Brewery
1 hour
20 minutes
Simple Tasty Recipes


  • 2 tablespoons
    tablespoons of Olive Oil
  • 1
    brown Onion, sliced
  • 1
    red Onion, sliced
  • 75g
    fennel Bulb, sliced
  • 2
    cloves of garlic, finely sliced
  • 90g
    mushrooms – mixed where possible, sliced
  • 1
    teaspoon demerara sugar
  • 75ml
    Clyde Puffer Stout
  • 1
    teaspoon of thyme leaves
  • 1
    sheet of puff pastry
  • 60g
    goats cheese
  • 1
    egg, beaten

Total Time

  • Preparation Time
    20 minutes
  • Cooking Time
    1 hour


Delicious tart made with Arran Brewery’s Clyde Puffer

Preheat the oven to 200°C

Heat half of the olive oil in a frying pan over a medium-high heat. Add the onions and stir-fry for a couple of minutes. Reduce the heat to low and cook for 30 minutes, stirring regularly. Remove the onions from the pan and keep them warm.

Increase the heat back to medium, add the remaining oil and gently fry the fennel for 5 minutes. Add the garlic and cook for a further 10 minutes. Next add the mushrooms and cook for 5 minutes before adding the sugar, stout and thyme leaves and cook for a further 5 minutes. Add the onions back into the pan, season with salt and pepper and cook until the liquid has evaporated (approx. 5 – 10 minutes). Remove from the heat and allow to cool.

Line a baking tray with baking paper and lay the sheet of puff pastry onto this. Take a sharp knife and score a rectangle into the puff pastry sheet about 2 cm from edge to form a border. Spoon the onion and mushroom mix within the scored area, making sure not to get any on the border. Crumble the goats cheese evenly over the mixture. Brush the puff pastry border with the beaten egg and pop in the oven for 12 to 15 minutes, until the borders have risen with a dark golden brown colouring.

Enjoy with a simple rocket salad and glass of Clyde Puffer.

Goes Great with

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