These crisp, crunchy pastry cases are perfectly paired with a sweet and savoury filling. Like any pastry item these should still be considered a treat, but these are far healthier than most.
Knead all pasty ingredients together and rest covered in the fridge until ready to use
Filling
Place onions and mushrooms in separate frying pans or saucepans
Divide the oil between the two and cook both over a low heat- approximately 1 hour
Stir regularly to stop sticking
After approximately half an hour of cooking add the garlic to the onion and continue cooking
The onions will be cooked when golden brown and very soft, the mushrooms are cooked when they stop releasing liquid and are soft
Assembly and baking
Heat oven to 175C
Press the pastry into individual tart tins- this pastry is quite crumbly before cooking but holds well after cooking
Place paper rounds over the pastry and fill with dry beans or blind baking beads and blind bake the pastry for approximately 10-15 minutes or until the pastry has half cooked
Remove from oven and remove the beans and paper
Spread the caramelised onion over the tarts and place the mushrooms on top
Sprinkle the sliced olives over the top of the filling
Beat the eggs and pour over the top of the filling to fill the pastry cases
Bake for approximately 25 minutes or until golden brown and the egg is cooked through
Pastry
385 g
wholemeal flour
1 tsp
baking powder
125 ml
olive oil
85 ml
water
Filling
750 g
onions, sliced
450 g
mushrooms, sliced
3 tbsp
olive oil
3 cloves
garlic, crushed
80 g
pitted olives, sliced
5
eggs
Per serve
Energy
1703kJ
Total Fat
23g
Saturated Fat
4.3g
Total Carbohydrate
37.2g
Sugars
7.6g
Dietary Fibre
7.6g
Sodium
171mg
Method
Pastry
Knead all pasty ingredients together and rest covered in the fridge until ready to use
Filling
Place onions and mushrooms in separate frying pans or saucepans
Divide the oil between the two and cook both over a low heat- approximately 1 hour
Stir regularly to stop sticking
After approximately half an hour of cooking add the garlic to the onion and continue cooking
The onions will be cooked when golden brown and very soft, the mushrooms are cooked when they stop releasing liquid and are soft
Assembly and baking
Heat oven to 175C
Press the pastry into individual tart tins- this pastry is quite crumbly before cooking but holds well after cooking
Place paper rounds over the pastry and fill with dry beans or blind baking beads and blind bake the pastry for approximately 10-15 minutes or until the pastry has half cooked
Remove from oven and remove the beans and paper
Spread the caramelised onion over the tarts and place the mushrooms on top
Sprinkle the sliced olives over the top of the filling
Beat the eggs and pour over the top of the filling to fill the pastry cases
Bake for approximately 25 minutes or until golden brown and the egg is cooked through
Method
Pastry
Knead all pasty ingredients together and rest covered in the fridge until ready to use
Filling
Place onions and mushrooms in separate frying pans or saucepans
Divide the oil between the two and cook both over a low heat- approximately 1 hour
Stir regularly to stop sticking
After approximately half an hour of cooking add the garlic to the onion and continue cooking
The onions will be cooked when golden brown and very soft, the mushrooms are cooked when they stop releasing liquid and are soft
Assembly and baking
Heat oven to 175C
Press the pastry into individual tart tins- this pastry is quite crumbly before cooking but holds well after cooking
Place paper rounds over the pastry and fill with dry beans or blind baking beads and blind bake the pastry for approximately 10-15 minutes or until the pastry has half cooked
Remove from oven and remove the beans and paper
Spread the caramelised onion over the tarts and place the mushrooms on top
Sprinkle the sliced olives over the top of the filling
Beat the eggs and pour over the top of the filling to fill the pastry cases
Bake for approximately 25 minutes or until golden brown and the egg is cooked through
