Caramelised mush­room tartlets

MAKES 12 tartlets PREP 10 mins COOK 20 mins EASY V

BBC Good Food - - Easiest Ever -

2 tbsp olive oil

1 onion, chopped

1 tbsp golden caster sugar

250g chest­nut mush­rooms, cleaned and thinly sliced

1 gar­lic clove, crushed

3-4 tbsp thyme leaves, finely chopped but­ter, for spread­ing

12 slices of thin sliced white sand­wich bread

100g grated gruyère or ched­dar, for sprin­kling

1 Heat the oil in a gen­er­ous fry­ing pan, add the onion and fry over mod­er­ate heat for about 7 mins un­til soft and golden. Stir in the sugar and sea­son­ing, turn up the heat and add the mush­rooms. Siz­zle for 5 mins un­til you have driven off any mois­ture and the mush­rooms are golden. Stir in the gar­lic for a few fur­ther mins, un­til fra­grant, then turn off the heat and stir in most of the thyme (save some for sprin­kling). The mush­room mix can be chilled at this point.

2 To make the tart­let bases, cut 7-8cm cir­cles out of the bread us­ing a cookie cut­ter or glass. But­ter one side and stick but­tered-side down into a 12-hole tart­let tin. Freeze any left­overs to make bread­crumbs.

3 When ready to bake, heat oven to 220C/200 fan/gas 7. Di­vide the mush­room mix­ture be­tween the tartlets and top with a sprin­kle of cheese. Don’t be too tidy about this – any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins un­til golden and bub­bling. Sprin­kle over the re­served herbs and serve.

PER SERV­ING 131 kcals • fat 6g • sat­u­rates 2g • carbs 14g • sug­ars 3g • fi­bre 1g • pro­tein 5g • salt 0.4g

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