Tiny Mushroom and Onion Marmalade Tarts Recipe

Name: Tiny Mushroom and Onion Marmalade Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Large Onion Sliced Fairly Thinly Into Half Moons; Salt And Pepper; 2 teaspoons Sugar; 1 Tablespoon Butter; 175 grams Mushrooms Chopped Quite Finely; 1 teaspoon Fresh Thyme Leaves, Chopped; 2 Tablespoons Parsley Leaves, Chopped; 1 clove Garlic, Minced; 1/2 Tablespoons Lemon Juice - Adjust To Taste; 6 slices Large Slices, White Sandwich Bread; 2 Tablespoons Melted Butter; 75 grams Grated Gruyere Cheese

Servings: persons

2 Tablespoons Olive Oil
1 whole Large Onion Sliced Fairly Thinly Into Half Moons
Salt And Pepper
2 teaspoons Sugar
1 Tablespoon Butter
175 grams Mushrooms Chopped Quite Finely
1 teaspoon Fresh Thyme Leaves, Chopped
2 Tablespoons Parsley Leaves, Chopped
1 clove Garlic, Minced
1/2 Tablespoons Lemon Juice - Adjust To Taste
6 slices Large Slices, White Sandwich Bread
2 Tablespoons Melted Butter
75 grams Grated Gruyere Cheese

1
Preheat the oven to 200 C/400 F.
2
Heat the olive oil in a wide heavy bottomed frying pan over medium low flame.
3
When oil is hot add the onions in a single layer and fry the onions gently until they start to colour.
4
Season with salt and pepper and stir in the sugar.
5
Once the onions start to turn golden add the first amount of butter and once its melted add the mushrooms and thyme.
6
Fry gently until mushrooms are soft and have released their moisture.
7
They will reduce down quite a fair amount.
8
Stir in the parsley and garlic and cook for an additional minute.
9
Squeeze a little lemon juice over the top, taste and adjust the seasoning if needed.
10
Remove from heat.
11
Use a 3-inch cookie or biscuit cutter to cut out two 3 inch circles from each slice of bread.
12
If the slices arent big enough, roll over them a couple of times with a rolling pin.
13
Brush one side of each circle of bread with melted butter and place it buttered side down in a mince pie or muffin tin.
14
Press it into the panI use the end of a rolling pin to do this but anything small and flat will work (even the bottom of a small jar or glass, for instance).
15
Divide the mushroom mixture evenly between the basesapproximately 1 1/2 2 teaspoons of filling per tart.
16
Top with the grated Gruyere cheese.
17
(They can be made ahead to this point, if you prefer to freeze them.)
18
Bake for 10-15 minutes or until golden and bubbly.
19
Remove from the tin and place on a paper towel to absorb any excess butter.
20
The buttered bottoms lend themselves to slipping out very easily from the tins.
21
Serve warm as a canape or as part of a tapas style first course.
22
Adapted from a recipe by Celia Brooks Brown for the Independent Magazine.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Large Onion Sliced Fairly Thinly Into Half Moons, Salt And Pepper, 2 teaspoons Sugar, and more.

Yes, Tiny Mushroom and Onion Marmalade Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Tiny Mushroom and Onion Marmalade Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions