Caramelised Onion & Mushroom Tarts - ideal finger food

[Vivaroo]

Yum yum yum these would be wonderful, can't wait for holidays to do more cooking.

[judydawn]

Gosh, I didn't time myself Hally but probably close to an hour including cooking time.  Doesn't take long to cut the pastry and fill the holes - takes longer to put the filling into the pastry shells.  Well worth the effort though.

[shanmac]

Wow they look amazing & sound easy to make. I can't wait to get my Thermie only 4 more sleeps!!!!!!!!!!!!!

Shan

[JulieO]

Judy - Superb!!!

In no need for making the little tarts, I made it in my long tart tin. I used 130g mushrooms, the rest as in the recipe and it worked a treat.  I guess the only other change was I used marinated feta, not sure how much; whatever was left in the bottle,  I just drained and crumbled up over the tart, herbs, pepper and all.  

I baked for 25 mins, then removed from tart tin and put back for another 5 mins.  

I served with a simple salad with a little Italian dressing.  The sweetness of the onions and the dressing on the salad really complimented each other.  Nicest meal I've had for a while.  

[cookie1]

Wow JulieO. You do such lovely photographs. The food looks delicious too.

[JulieO]

Thanks Cookie, if you haven't made this yet, I suggest giving it a go, really nice.  

[judydawn]

Julie, that tart looks a real winner.  Thanks for showing an alternative to finger food tarts. I have some caramelised onion leftovers and all I need to buy is mushrooms and I'll make this tart and freeze it for next week's visitor.

[Cornish Cream]

Superb photo Julie  Thanks for bumping the recipe,I tend to forget about these wonderful recipes. Big thanks to Judy as well for another tried,test and flavoursome recipe.

[JulieO]

No worries Judy, thankyou for posting these lovely easy recipes. 

Thank you too Cornish. 

[courton]

Judy, they look delish! Do they freeze well? Great to make for parties beforehand...

[cookie1]

Thanks Cookie, if you haven't made this yet, I suggest giving it a go, really nice.  

On next weeks menu plan.

[judydawn]

Courton, I haven't frozen these tarts yet but I have never had a problem with freezing tiny party quiches or tarts - they all freeze well.

[Vivaroo]

Hi JD,
I've never frozen tarts or quiches so if you could pass on your wisdom    do you just cook them entirely, then freeze, then do you have to defrost or do you put straight in the oven?  If left to thaw out I imagine they'd need oven time or they would be too soggy?  I'm looking to make these tarts but not so mini, say "normal" muffin pan size.  Another freezer question, what say I just par-bake the tart cases, then freeze, that might work?  I find the pastry part the most fiddly and would rather do ahead of time. 

[fundj&e]

i would fully cook them then freeze and with out defrosting Vivaroo, the filling will be hot when you make it just needs setting in the oven

[judydawn]

Viv, over the years I have made dozens of tiny quiches to take to parties.  I freeze them cooked but not too brown to allow for additional heating time later.  I have reheated from both frozen and thawed, it seems to make no difference but I have never served them straight out of the freezer. They can be made a couple of days in advance and eaten cold (although I prefer them hot) but once frozen I would always reheat them
If you are using bought pastry sheets, you may as well keep going and finish off the recipe in it's entirety.