Mushroom, caramelised onion and Gruyère tarts
Serves: 6-8 as a starter
Prep time: 35 minsTotal time: 
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
Prep time: 35 minsTotal 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 learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
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.
- 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.
- 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.
- 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.
- 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.
- Bake for 15-20 minutes until the topping is molten and golden brown, and the pastry is crisp. Serve with dressed mixed leaves.
