These Gluten Free tartlets are filled with sweet onions, rich, fragrant mushrooms and topped with slices of the Brie. Garnish the Caramelised Onion, Mushroom and Brie Tartlets with chopped chives and serve warm or allow to cool completely before storing in an airtight container in the fridge for up to 4 days.
Caramelised Onion, Mushroom and Brie Tartlets Recipe
Serves 12
Ingredients:
1 quantity of puff-shortcrust hybrid pastry
1½ tablespoons unsalted butter, plus extra for greasing
2 tablespoons extra virgin olive oil
3 onions, sliced
250 g (9 oz) button mushrooms, sliced
3–4 thyme sprigs, leaves picked
3 eggs
1½ tablespoons single (light) cream
150 g (5½ oz) Brie, sliced
A few chives, finely chopped, to serve (optional)
Method:
Prepare the puff-shortcrust hybrid pastry according to the instructions.
Grease 12 small, fluted tart tins with butter. You can also use a muffin tray (if so, I recommend greasing the muffins holes and lining each muffin hole base with a circle of baking paper, to ensure easy removal of the pastry).
Use a 4 cm (1½ in) round cookie cutter (it should be wider than the width of the tart tins) to cut out 12 circles of pastry. Press the pastry into the tart tins (or muffin tray) and prick the bases 2–3 times with a fork. Place the tart tins on a baking sheet and refrigerate while you prep the filling.
Preheat the oven to 180°C Fan (350°F Fan).
Add the butter, oil, onions and ½ teaspoon of salt to a frying pan (skillet) set over medium heat. Stir regularly for 6–8 minutes, until the onions are softened and translucent, then add the mushrooms and thyme leaves. Cook for 10–15 minutes, stirring occasionally, so the onions and mushrooms brown and caramelise (but don’t burn).
Meanwhile, beat the eggs in a jug (pitcher) with the cream and plenty of salt and pepper.
Divide the onion and mushroom mixture between the pastry cases, then pour some of the egg on top until the pastry cases are three-quarters full. Use a fork to move the filling around a bit to ensure the egg is dispersed through the onion and mushroom mixture.
Top each tart with 1–2 slices of the Brie, then transfer the tarts (still on the baking sheet) to the oven. Bake for 35 minutes, rotating once throughout the cook time if they seem to be browning unevenly.
Allow the tartlets to cool in the tart tins for 10–15 minutes before removing them and transferring to a cooling rack. Garnish with chopped chives and serve warm, or allow to cool completely before storing in an airtight container in the fridge for up to 4 days.
Smart Tip:
Any leftover pastry can be gathered and rerolled, or wrapped in cling film (plastic wrap), then stored in the fridge for another time (or simply make a bigger batch of tarts!).
This is an edited extract from Gluten-Free Feasts by Melanie Persson, published by Hardie Grant Books. Available in stores nationally. Photography by Ola O. Smit. RRP AU$45 / RRP NZ$50.
