Mmmm, what’s not to love about Mushrooms? I love these little babies as they are so versatile to cook with. Simply sauteed with butter and you have a delicious side dish. Throw in some chopped mushroom into beaten eggs and you get a delicious omelette with scrumptious fillings. Chopped them up and throw them in with juices from roasts and you get homemade gravy. The list is seriously endless with what you can do with mushrooms.
So today I am making this easy baked mushroom tarts with caramelized onion with cheese toppings. I am using Gruyère cheese, which is a hard cheese from Switzerland. Like any hard cheese, it is quite pungent to handle, haha. Anyway, the reason I like using Gruyère Cheese is because it has that earthy complex and melts really well. I have also used it before in my old Asparagus Quiche recipe and I absolutely love the chance of reusing it.
Getting ready all the ingredients…
Pastry shell after blind baked…
Pastry shells filled with mushrooms topped with cheese and thyme leaves…
Recipe inspired by Brown Eyed Baker.
This recipe makes 6 tarts using large muffin pan.
- 1/2 brown onion, finely chopped
- 2 tablespoons butter
- 400g fresh button mushrooms, sliced
- 1 1/2 sheet frozen puff pastry, thawed to use
- 80 g Gruyere Cheese, or any Swiss Cheese, sliced
- Few sprigs (about 3 to 5) of fresh thyme
- Dash of salt and pepper
- Heat up a skillet on the stove. When hot, toss the chopped onion and sweat them for approximately 3 minutes.
- Add the butter and scrap the bottom of the skillet using spatula and cook the onions till soft and brown.
- Add the mushrooms into the skillet. Using hands, pinch the thyme leaves from its stem into the skillet. Cook the mushrooms for about 5 minutes or till all soft. Adjust the seasoning with salt and pepper.
- Set the mushroom mixture aside. Remove the fresh thyme stems if any from the mixture. Refrigerate it for about 1 hour.
- When ready to make the tart, preheat oven to 180C degrees with fan force setting.
- Cut the single puff pastry into 4 squares, and the other half puff pastry into 2 squares.
- Lightly grease the muffin pan with some butter. Placed the pastry into the muffin pan and gently tuck in the corners.
- When oven is hot, place the muffin pan into the oven and blind-bake the pastry for 3 minutes. Remove from the oven.
- Scoop in the mushroom mixture into each pastry shell and top with cheese slice and some fresh thyme leaves.
- Return the pastry into the oven for another 20 minutes, or till the edges of pastry turned brown and crunchy.