Caramelised Onion, Mushroom, and Brie Tartlets

Stuck for lunch ideas this week? Try these delicious tartlets! My daughter does not usually like puff pastry (she complains it is too dry and flaky!) but loved these tartlets! She said the filling was so delicious and complimented the puff pastry well.

1 tablespoon olive oil
1 onion, thinly sliced
1 tablespoon unsalted butter
250g of Mixed mushrooms
16 ounces white button mushrooms, thinly sliced
1 clove garlic (finely chopped)
½ teaspoon thyme
Salt and pepper, to taste
2 sheets puff pastry (thawed according to directions on package)
100 g French Brie (or any other cheese)
1 egg + 1 tablespoon water, beaten together (for the egg wash)
Handful of parsley, chopped


  1. Preheat oven to 220 degrees Celsius and line baking tray with greaseproof paper
  2. Heat olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions
  3. Cook, stirring occasionally, until they begin to caramelise. This should take about 20 minutes
  4. Add the butter to the pan
  5. Once melted, add the mushrooms and saute, stirring occasionally, until they are completely soft and all of the liquid evaporates (again, takes about 20 minutes)
  6. Add the garlic and the thyme and saute until fragrant (about 1 minute)
  7. Season with salt and pepper to taste
  8. Remove from heat
  9. Unfold the thawed sheets of puff pastry and cut out from the dough, placing them evenly spaced on the baking tray
  10. Using a fork pinch some holes around the dough
  11. Top the puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks
  12. Top with the French Brie
  13. Brush the edges of the dough rounds with the egg wash
  14. Bake until the pastry is golden brown (about 15 to 25 minutes)
  15. Garnish with fresh chopped parsley

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