Caramelized Mushroom Tarts

Add the oil to your pan and then add your sliced white onion. Saute the onions on low heat for 20 - 30 minutes, until they’re beginning to caramelize (deepening in color and softening).
1 tbsp oil, 1 white onion
Add the butter, garlic, and the mushrooms, cooking on high heat for 5-6 minutes until the mushrooms are seared on the outside and cooked through. There should be very little liquid from the mushrooms in the pan.
3 garlic cloves, 200 g mixed mushrooms, 2 tbsp butter
Add the balsamic vinegar and thyme, and season to taste. Set aside.
1 tbsp balsamic vinegar, 1 tsp thyme, Salt and pepper to taste
Unroll your puff pastry and cut it into 8 rectangles. Keep the pastry on the baking paper it comes rolled in - although create some space between each tart. You could shift the baking paper/pastry onto a large baking sheet now.
1 sheet ready-made puff pastry
Add the grated cheese to the middle of each rectangle, aiming to keep a border of at least 1cm around the edges.
160 g extra-mature cheddar cheese
Layer over the mushroom mixture.
Brush the edges of the tartlets with the egg wash, then bake your tartlets for 20 minutes until golden.
1 egg
Garnish with the fresh parsley and serve hot!
Fresh parsley to garnish