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Caramelised Mushroom Tartlets |
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| Makes 12 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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Ingredients |
2 tbsp olive oil
1 onion, chopped
1 tbsp golden caster sugar
250g chestnut mushrooms, cleaned & thinly sliced
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
To serve: pears wrapped in prosciutto and gorgonzola
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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, 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.
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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.
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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.
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Serve with pear segments
wrapped in prosciutto and gorgonzola
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DAILY
DINNERS 
