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Woolworths Mushroom, olive and onion Tartlet

Mushroom, olive and onion Tartlet
(Image source: https://hipfoodiemom.com/)

Mushroom, olive and onion Tartlet

Recipe by Carla Kleinsmit

Pastry (shortcrust pastry):
160g cake flour
Pinch of salt
125g butter
1 free range egg yolk
10ml ice water
5ml lemon juice

1T Butter
1T Olive pride
300g Woolies shiitake mushrooms
1T flour
½ cup milk
1 free range egg
½ cup cream
Baby onions, halved and roasted
60ml Woolies onion marmalade with mustard seeds
140g Woolies pitted kalamate and green olives
100g Feta,crumbled / 100g Mature cheddar grated
Fresh sprigs of thyme, finely chopped

For the pastry:

  1. Preheat the oven to 200˚C, grease a tartlet casing with non-stick kitchen spray
  2. In a food processor, combine cake flour, salt and butter until the butter is well combined and the mixture becomes a breadcrumb texture.
  3. In another small bowl, mix the yolk, ice water and lemon juice – add to the flour mixture little at a time while pulsing – do this just until the mixture comes together in a firm dough.
  4. Cover the dough with clingwrap and place in the fridge to rest for 10 – 15 minutes.
  5. After resting, roll out the pastry between two sheets of baking paper until roughly 3 mm thick.
  6. Line the baking tin with the pastry and pinch off the excess pastry with your finger.
  7. Dock the pastry at the bottom and blind bake for about 15 min.

For the filling:

  1. In a pan, heat the oil and butter – add the sliced mushrooms and keep on heat until it’s just cooked.
  2. Stir in the cake flour and remove from the heat.
  3. Stir in the milk and place back on the heat, while you keep on stirring and cook the flour until it has thickened. Remove from the heat.
  4. In a separate bowl, beat the egg and cream together. Add it to the mushrooms, season and let it cool down.

Assemble and bake:

  1. Line the baked and cooled pastry with onion marmalade
  2. Fill the pastry with the mushroom filling, adding the baby onions and olives in between.
  3. Sprinkle over the cheese and herbs and bake on 200˚C – 25 minutes for a big tartlet casing and 10 – 15 minutes for smaller casings.

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