Recipes by Barbara Northwood

Caramelised onion and mushroom tarts

Jun 29 04:43pm

Prep Time	Cook Time	Serves
30 mins	20 mins	24 pieces

Ingredients

2 sheets frozen puff pastry, thawed
1 1/2 tblsps olive oil
100g button mushrooms, thinly sliced
2 tsps finely chopped fresh thyme
1 onion, thinly sliced
1 tblsp balsamic vinegar
2 tblsps brown sugar
Salt and pepper, to taste
2 eggs, lightly beaten
1/4 cup thickened cream
50g feta, crumbled
Fresh thyme, to garnish

1 Grease two 12-hole mini muffin pans (1 1/2-tblsp capacity).

2 Using a 6.5cm round cutter, cut out 24 rounds from pastry sheets. Press into pan holes. Refrigerate.

3 Heat half the oil in a non-stick pan. Add mushrooms and thyme. Cook, stirring, until mushrooms are soft. Remove. Set aside.

4 Heat remaining oil in same pan. Add onion. Cook over a low heat, stirring occasionally, for about 10 minutes, or until very soft. Add vinegar and sugar. Stir over a high heat for 1 to 2 minutes, or until caramelised. Return mushrooms to pan. Stir to combine. Season.

5 Divide among pastry cases. Combine eggs and cream in a jug. Pour over filling. Top with feta.

6 Cook in a hot oven (200C) for about 20 minutes, or until golden and crisp. Cool slightly before removing from pan.

7 Serve garnished with thyme.