Wednesday, 23 July 2014

Mushroom, Caramelised Onion and Goats Cheese Tartlets

Good Morning All!
Posts may start to become scarce over the next few weeks because I'm headin' back up to the hills for work again. It's been nice to bypass a lot of winter work and enjoy some down time in the warmth of my own kitchen, pottering away at my own pace. There's been a lot of room for creativity over the last few months, but now it's back to reality. The kitchen where i live on site at work is small with minimal bench space and and an old, electric stove stop. I'll also have a lot less time for cooking, but I'm going to see what i can do!

Today i thought I'd leave the sweets for some cute little lunch-time (or dinner time, or anytime) Mushroom, Caramelised Onion and Goats Cheese Tartlets. They're a perfect meal size and it means there's no fighting over who got the bigger piece of pie because everyone gets a tartlet to themselves!


Spelt Shortcrust Pastry
makes 4 x 12cm tartlets or 1 small tart
1 cup Wholemeal Spelt Flour
50g Salted Butter
5-6 Tbs. Ice Water

1. In a food processor combine the flour and butter. Slowly add the water until the dough starts to form a ball. Careful not to add too much because the dough will become sticky and hard to work with.
Cover and put in the fridge for at least half an hour.

Caramelised Onions
3 Onions
3-4 Sprigs Thyme
1 Tbs. Balsamic Vinegar

2. In a heavy based pan and add the onions and thyme. Cover and leave on a very low heat stirring occasionally. If the onions become too wet take off the lid. I tend to take the lid on and off during the process. The onions will take about 40 minutes to caramelise. Half way through stir through the balsamic.

The Mushrooms
500g Mushrooms
1 Garlic Clove
Salt and Pepper to taste

3. In a frying pan, heat some oil and add 1 clove of crushed garlic. add the mushrooms and fry until soft.
The Filler and Topper
1 Egg beaten
Splash of Milk
1 Small Handful Chopped Parsley
Small Handful Pine Nuts
30 g Goats Cheese

4. Combine eggs, milk and parsley in a a bowl.

Preheat oven to 180-200 degrees.
Grease your tart form/s. Roll out pastry dough thinly on a floured bench.
Cut out 4 circles about 15cm wide and line each form with pastry.
Add some mushrooms to each tartlet, then onions. Divide your egg filler in to 4 and pour over each tartlet.
Sprinkle each tartlet with Pine nuts and bake in the oven for about 20 minutes.
When the pies are done, crumble the goats cheese over the warm tartlets.

Serve warm

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