Roasted Mushroom and Onion Tartlets
Prep time: 10 minutes
Cooking time: 35 minutes
Serves: 12
Filled with delicious red pesto
INGREDIENTS
For the filling
- 250g oyster mushrooms, sliced
- 3 x 75g (3oz) red onions, each cut into 12 wedges
- 1 tbsp olive oil
- 4 tbsp red pesto
- 1 lime, juice
- Salt and freshly ground pepper
For the pastry
- 4 sheets filo pastry
- 1 large egg white, lightly beaten
METHOD
- Preheat oven 200º c
- Lay one sheet of filo pastry on the work surface and brush with egg white. Fold in half, then brush top with egg white. Fold in half again to give a rectangle approximately 20cm x 15cm (8” x 6”). Use to line the base and sides of a 10cm (4-inch) round loose-bottomed fluted flan tin, pressing pastry into flutes, then trim excess pastry.
- Repeat with remaining filo pastry to line three more flan tins.
- Bake in the oven for about 8 minutes.
- Remove from flan tins, carefully brush outside with egg white, then return to oven, upside down on a baking sheet for 5 minutes, until golden brown.
- Put onion wedges in a roasting tin, and then drizzle over the oil. Roast in the oven for 10-15 minutes.
- Stir in the red pesto and mushrooms. Return to the oven for 8-10 minutes.
- Spoon mixture into the warm filo pastry cases. Drizzle with lime juice.
