Mushroom and Thyme Tartlets

Method

1

Preheat the oven to 200°C (Gas Mark 6, 400°F). Heat the olive oil in a wide, heavy–bottomed frying pan over a medium heat, and fry the onions and garlic gently for a few minutes.

2

Season with salt and pepper, and stir in the sugar, then add the mushrooms and thyme. Fry on a low heat until mushrooms are soft and have released their moisture.

3

When they have reduced, stir in the lemon juice, and check the seasoning.

4

Using a circle biscuit cutter or glass, stamp out 6cm circles of bread - if the bread slices aren’t big enough, use a rolling pin to roll them out further.

5

Brush one side with melted vegan margarine and place each circle, margarine–side down, in a mince pie tray.

6

Be sure to press it right into the tray, because this is where the bread will get really crispy and tasty from being in contact with the metal while it heats.

7

Spoon the mushroom mixture into each of the bread bases - around 1–2 teaspoons per tart, then top with a tiny sprinkle of grated vegan cheese.

8

Bake for around 10–15 minutes, until the bread has crisped up and the mixture is golden.

9

Remove the tartlets from the tin, and leave on a plate with kitchen roll to absorb any extra grease. Cover, and leave aside until you are ready to serve.

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