Caramelised mushroom tartlets

MAKES 12 tartlets PREP 10 mins COOK 20 mins EASY V

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