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Mushroom, caramelised onion and Gruyère tarts


Serves: 6-8 as a starter
timePrep time: 35 mins
timeTotal time:
Mushroom, caramelised onion and Gruyère tarts
Recipe photograph by Ant Duncan

Mushroom, caramelised onion and Gruyère tarts

These rich mushroom tarts will make the perfect starter and your next dinner party

Serves: 6-8 as a starter
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
435Kcal
Fat
29gr
Saturates
16gr
Carbs
25gr
Sugars
6gr
Fibre
3gr
Protein
14gr
Salt
1.1gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

  • 40g butter
  • 3 medium onions, sliced thinly
  • 1 x 300g pack white Super mushrooms, sliced thickly
  • 100ml dry sherry, vermouth or white wine
  • 1 x 340g sheet ready- rolled puff pastry
  • 1 large egg
  • 3 tbsp lighter crème fraîche
  • 2 tbsp snipped chives
  • 150g Gruyère (or vegetarian alternative), finely grated

Step by step

Get ahead
Prepare to the end of step 4 up to 4 hrs ahead and keep chilled.
  1. Melt 25g butter in a frying pan, add the onions and a pinch of salt and cook gently, covered, for 20 minutes until really soft but not coloured – give them a stir occasionally.
  2. Add the rest of the butter, then when it has melted, stir in the mushrooms. Increase the heat and cook for 5-6 minutes. Pour in the sherry and cook for 4-5 minutes until any liquid has evaporated. Season to taste and spread out on a plate to cool.
  3. Preheat the oven to 220°C, fan 200°C, gas 7. Unroll the sheet of pastry and cut into either 6 or 8 rectangles, depending on how many you want to serve. Score a 1cm border around the edge of each piece. Divide the cooled mushrooms and onions between the tartlets, inside this border.
  4. Mix the egg, crème fraîche and chives with some seasoning, then stir in the cheese to give a thick mixture. Dollop on top of the mushrooms.
  5. Bake for 15-20 minutes until the topping is molten and golden brown, and the pastry is crisp. Serve with dressed mixed leaves.

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