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