Tuesday, June 14, 2011

Mushroom and Onion Tartlet

I love the smell of fried onion. It never fails to stir up my appetite and when you add mushrooms, cream and cheese, it's a definite recipe to make me drool.
What better way than to make Mushroom and Onion Tartlets. The good thing about tartlets is that you can pretty much fill them with whatever you want! They're so easy to eat and look so delicious, they're perfect for canapes for a dinner party.
I've also scored my first catering job for this weekend. So these little babies are going to one of the things I'm going to be serving.

Mushroom and Onion Tartlet

Ingredients (makes 24)


1 2/3 cup plain flour
125 g butter
1 large egg chilled

1 tbsp water

pinch of salt.

cup uncooked rice (to weigh down the tart shells when baking)


7 mushrooms (cup or button variety) diced into small cubes

1/2 white onion finely chopped

7 fresh basil leaves

1 tbsp butter

1 egg

2 tbsp double cream

1/2 cup shaved Parmesan cheese

salt and pepper


Preheat oven to 180 degrees celcius

1. To make the pastry, combine butter, flour and salt in a food processor, until it resembles fine bread crumbs.

2. Whisk egg and water together and slowly pour into the flour and butter mixture while it's still being processed.

3. Process until it's combined and roll out onto a floured surface.

4. Using a large round cookie cutter, cut out circles 5mm larger then the wells of your tart tray. Spray your tray with cooking oil (or grease with butter) and gently use your fingers to press the pastry into each well.

5. Fill each well with uncooked and bake in the oven for about 8 mins or just slightly under cooked.

6. To make the filling melt the butter in a fry pan and add onions. Fry until they go transparent and add mushrooms, stirring occasionally.

7. Add parmesean and keep stirring constantly to keep the cheese from sticking to the bottom of the pan.

8. Add the cream and season with salt and pepper.

9. Transfer mixture into a heatproof bowl and allow to cool for about 5 mins.
10. Add egg and stir to combine.

11. Chop up basil leaves and add to the mixture.

12. Using a teaspoon, fill up the tart shells with the filling and place in oven again for about 10 minutes or until the filling starts to look brownish and cooked.

13. Allow to cool in the tray for about 5 mins and then take them out to cool on a cooling rack.

Optional: To make this extra tasty, you can spoon a teeny dollop of aioli on the top. It's adds a EXTRA creamy-ness to the tarts.



  1. wow, goodluck with the catering. These sound amazing, i am in love with caramelised onion and use it whenever appropriate :)

  2. thanks muppy! These were quite delicious! I had to restrain myself from eating the whole batch.. or else there extra hours in the gym to be had for me!

  3. these look delicious i think ill browse abit more of your blog :O)

  4. ooh good luck with the catering these sound delish!

  5. Congratulations on your catering job. I love the look of those little tartlets!

  6. Thank you! @Two Fit and fun girls, you're too kind!

    @chocolatesuze, they were pretty scrummie!!!

    @anna, I love making everything teeny! It's looks so much more appetizing! haha

  7. What cute little tartelettes! Love the flavour combination - cheese, mushroom and onions sounds delicious.

  8. @ Sheena: I know! the smells of the caramelised onion with the mushroom and melting cheese literally brought my whole entire family into the kitchen!

    @ Julie: Thanks! You can't go wrong with melted cheese! :)