You may also like
Categories:
pastry olive oil red onion red wine vinegar brown sugar butter button mushrooms goat cheese arugula balsamic vinegar
Viewed: 18 - Published at: 7 years agoIngredients
- 1 None sheet frozen puff pastry, thawed
- 1 tbsp olive oil
- 1 None red onion, thinly sliced
- 1 tbsp red wine vinegar
- 1 tbsp brown sugar
- 2 1/2 tbsp butter
- 6 oz button mushrooms, quartered
- 2 oz goat cheese, crumbled, to serve
- None None baby arugula leaves, to serve
- None None balsamic vinegar, to serve
Method
- Preheat oven to 400°F. Lightly grease 2 x 4-inch diameter loose-based tart pans. For the pastry cases, cut pastry sheet in half. Roll out until large enough to fit pans. Ease into pans, trimming edges and chill for 15 mins. Line pastry with parchment paper and fill with dry beans, then bake for 10 mins. Remove beans and paper and bake for 5-10 more mins until golden.
- Meanwhile, for the filling, heat oil in a medium frying pan on high. Saute onion for 4-5 mins, until tender and browned. Stir in red wine vinegar and sugar. Reduce heat to medium. Cook for 8-10 mins, stirring occasionally, until caramelized. Transfer to a plate. Melt butter in same pan on high. Saute mushrooms for 4-5 mins, until golden and tender. Combine with onions.
- Remove pastry cases from pans and add filling evenly. Top with goat cheese, arugula and a drizzle of balsamic vinegar, to serve.
