Caramelised mushroom tartlets

• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• golden sugar↗1 tbsp tbsp
• chestnut mushrooms↗250g g

  peeled and thinly sliced

• garlic clove↗1

  minced

• thyme leaves↗3-4 tbsp tbsp

  finely chopped

• butter↗

  for greasing

• thinly sliced white sandwich bread12 slices of
• grated Gruyère100g g

  or cheddar, for sprinkling

Step-by-step instructions

1. 1

   Heat the oil in a large pan, add the onion and sauté over medium heat for about 7 minutes until soft and golden. Add the sugar and spices, increase the heat and add the mushrooms. Cook for 5 minutes until the moisture evaporates and the mushrooms turn golden. Add the garlic for a few more minutes until fragrant, then turn off the heat and stir in most of the thyme leaves (reserve some for sprinkling). The mushroom mixture can be cooled at this stage.

2. 2

   To prepare the tartlet bases, cut circles of 7–8 cm diameter from the bread using a cookie cutter or glass. Butter one side and press the buttered side into a 12‑cavity tartlet mold. Freeze the leftovers to make crumbs.

3. 3

   When ready to bake, preheat the oven to 220 °C/200 °C with convection/gas 7. Distribute the mushroom mixture among the tartlets and sprinkle with a little cheese. Don't be overly precise – any cheese on the mold will create a delicate crust on the tartlets. Bake for 10–15 minutes until golden and bubbling. Sprinkle with the remaining herbs and serve.