Afternoon Tea – Caramelised Onion and Mushroom Tarts

Caramelised Onion and Mushroom Tarts

So this week, as a Birthday celebration and the fact that I am 21 again I’m hosting an Afternoon Tea for some of my lovely Mummy friends.  I’ve spent a week cleaning (yes it was that bad) and now it’s on to the fun bit – baking!

First on my menu is some little savoury tarts – Caramelised Onion and Mushroom.

Ingredients:
Pastry
225g plain flour
50g lard
50g butter
1 egg yolk, large
2-3 tbsps water (approx)

Filling
2tbsp olive oil
500g onions, sliced (about 3 large)
300g mixed mushrooms – take your pick, chestnut, portobellini, shitake, sliced
2 cloves garlic, crushed or finely chopped
2tbsp balsamic vinegar
1tbsp sugar
125ml single cream (250ml for large 8″ tart)
1 egg, large (2 eggs for large 8″ tart)
salt and pepper

Makes 12 mini tarts or 1 x 8″ Tart.

To make the pastry rub the lard and butter into the flour in a large bowl until the mixture resembles fine breadcrumbs.  Alternatively you can make it in the food processor – blitz together the flour, butter and lard.

Add the egg yolk and enough water to bring the pastry together.
Knead lightly till smooth, wrap in clingfilm and chill for half an hour.


Grease well the recesses of a 12 hole cupcake pan.
Roll the pastry out onto a well floured surface and cut out circles large enough to line each hole.  If you have space bob these in the fridge to chill whilst we make the filling.

Preheat the oven to 180c Fan/200c/Gas Mark 5.

Over a medium heat, heat the oil in a large frying or saucepan.  Add the sliced onions and fry until nicely softened.

Are you crying yet?  I am.  I saw a pair of pink onion goggles in John Lewis the other day but resisted the urge as I knew I’d look like a plonker – now with tears streaming down my face and the fact that no-one else in the house can bear to be downstairs maybe I should have succumbed!

Add the mushrooms to the pan and continue to cook until they are softened.

Add to the mushrooms and onions the balsamic vinegar, sugar and garlic.

Turn the heat up to high and fry until the majority of the vinegar is evaporated and the onions start to caramelise.  This should take about five minutes.

Remove from the heat and set to one side.

In a jug whisk together the cream, egg and a good dash of salt and pepper.

Fill each pastry case with a good helping of the mushroom and onion mixture.

Pouring slowly from the jug top up the tarts with the cream mixture.  Go slowly and allow the liquid to fill around the mushrooms and onions.  Fill them up just below the rim of the pastry, we don’t want them to overflow.

Now into the oven for 25 minutes until golden brown and puffy on top.

Remove from the oven and allow to cool in the tin,  whilst still warm run a sharp knife around the tops of the tarts just in case a little bit has overflowed.  If you don’t release these bits whilst still warm they will weld to the tin and you won’t get the tarts out!

Once fully cooled, remove from the tin and serve.

If you would like to serve them warm you will need to refresh them in the oven for 5-10 minutes.

These freeze easily in an airtight container or they can be kept in the fridge until you need them.

Caramelised Onion and Mushroom Tarts
Caramelised Onion and Mushroom Tarts

Ruth Clemens, Baker Extraordinaire

Finalist on BBC2 The Great British Bake Off

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13 Responses to Afternoon Tea – Caramelised Onion and Mushroom Tarts

  1. TG says:

    These look gorgeous, my mouth is watering. I'm going to try making these for sure. Thank you for sharing all your delicious recipes.
    Have you ever tried popping a teaspoon in your mouth whilst slicing or chopping onions, it stops my eyes watering, not sure why it works but it does.
    Tracy x

  2. EmmaMT says:

    Hi Ruth, I've been following you for a while now and I love your blog. I also love love love caramalised onions- probably more than chocolate and that's saying something!

    What should I use as a veggie alternative to lard. I was thinking trex. What do you think?

    Happy birthday by the way. 21 again eh?

  3. Ruth says:

    Hmm veggie alternative to lard?, you could try trex but I think it's too soft. Probably better to use block stork? If not use 100g butter instead xx

  4. Ruth says:

    PS. the girls demolished every last one of these this afternoon!

  5. Hllary Robinson says:

    My mouth's watering! Will definitely be trying this recipe. I also saw the onion goggles in John Lewis. Was going to buy them as a joke for my hubby…until I saw the price! He'll just have to keep on crying! Happy birthday to you.x

  6. Anonymous says:

    Thank you for the recipe! I made some today and they are delicious!

  7. chris says:

    hi, can you use silicone trays as opposed to the metla ones?

  8. Gerryberry says:

    Ruth, do these always have to be served warm? Can’t I serve them at room temp?

  9. Wiarda says:

    Dear Ruth, thank you for sharing this one! I made them for lunch next saturday. I made them with puff pastry because I was a bit lazy :-) They smell so good! I try one before kids come home :-)

  10. I made this recipe tonight as part of a Greek Mezze platter and it went down a treat! It was by far the best and eaten the fastest! Thanks so much for the recipe. Really enjoyed making it and eating it!

  11. Pingback: Small Bites – Greek Style! | The Traveling English Muffin

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