Caramelized onions, mushrooms and gruyere tartlets

Recipe

Step 1.

Preheat the oven to 200°c. Line two baking trays with baking or parchment paper.

Step 2.

Heat the olive oil in a wide, heavy-bottomed frying pan over medium-low heat. Add the onions, and cook them, stirring occasionally, for about 20 minutes until they begin to caramelise.

Step 3.

In another frying pan, melt the butter, then add the mushrooms and saute them, stirring occasionally. Cook them until they are completely soft and all of the liquid has evaporated (about 10 minutes). Add the rosemary and cook for a further minute. Season with salt and pepper to taste. Remove the pan from the heat.

Step 4.

Unroll the dough and cut out circles. Place the circles on the baking sheet, leaving at least 1cm between each one and from the edge of the baking tray. Add a little onion and shredded Gruyere to each circle and top them off with some mushroom. Brush the edges of the circles with egg wash.

Step 5.

Bake for 15-25 minutes, until the pastry is golden brown. Garnish with freshly chopped thyme.