Mushroom and Caramelised Onion Tartlets
Makes 12 small tartlets
- 1 egg
- 125g mushrooms, sliced and halved
- Salt to taste
- Freshly ground black pepper
- A few sprigs of fresh thyme if you have some
- 100g ricotta or cream (double, whipping or single are all fine).
- 300g shortcrust pastry, ready rolled is ideal; use a gluten-free one if you like.
- 3 – 4 tbsps (about 60g) of caramelised onion chutney or homemade caramelised onions
First, start to dry fry the mushrooms – in a non-stick pan either on the floor of the roasting oven or on the boiling plate or hob. Season with 3 good pinches of salt and some fresh ground black pepper before cooking.
While the mushrooms are cooking, roll out the pastry to the thickness of a $1 coin if necessary and use a 7.5cm diameter cutter cut out circles to line the baking tray.
Essential tip – lightly flour both sides of the pastry before pressing into the holes of the tray, this will ensure that the tartlets come out of their holes easily. Chill in the fridge or freezer for a few minutes while you prepare the filling.
Place the egg and ricotta or cream in a small bowl with a pinch of salt and beat until smooth. Assemble the tartlets by putting a tsp of caramelised onions or chutney into each pastry case, divide the mushrooms evenly between the tartlets and pour over the ricotta/ cream mixture.
Heat the oven to 200c or use the AGA roasting oven and bake on the floor of the roasting oven for 10 – 12 mins until the top of the tartlets are golden and the pastry is browned at the edges. Use the AGA baking oven if you prefer and cook for 15 – 20 mins.
Serve warm or cold, top with a little cremes Fraiche and a few fresh thyme leaves if you like. Ideal to make ahead and freeze. Freeze on a tray then bag up the tartlets to save space.
Spread out on a baking tray or in the original baking tray and reheat from frozen in the simmering oven for an hour, or in a hotter oven for less time.