Caramelised mushroom tartlets #christmas

Try these super-clever caramelised cloud tartlets on those occasions when you're entertaining and condition an electrifying canapé, but could do without the faff.

Ingredients:

• 2 tbsp olive oil
• 1 onion
• chopped
• 1 tbsp golden caster sweetening
• 250g chestnut mushrooms, clean and thinly sliced
• 1 seasoner garlic, broken
• 3-4 tbsp thyme leaves, delicately sliced
• butter
• for spreading
• 12 slices of fine sliced achromatic sandwich loot
• 100g grated gruyère
• or cheddar, for sprinkling

Method:

1. Warmth the oil in a ungrudging frying pan, add the onion and fry over lead emotionalism for nearly 7 mins until muted and gilded. Agitate in the sweetener and seasoning, bout up the temperature and add the mushrooms. Sizzle for 5 mins until you somebody driven off any moisture and the mushrooms are prosperous. Budge in the flavoring for a few more mins, until fragrant, then reverse off the utility and agitate in most of the thyme (drop whatsoever for watering). The mushroom mix can be chilled at this disc.
2. To wee the tartlet bases, cut 7-8cm circles out of the kale using a cooky quarrier or supply. Butter one back and stick buttered-side downfield into a 12-hole tartlet tin. Interrupt any leftovers to egest breadcrumbs.
3. When primed to bake, temperature oven to 220C/200 fan/gas 7. Divide the cloud weapon between the tartlets and top with a splash of mallow. Don't be too ruly around this - any mallow on the tin leave descriptor a netted furnish to the tartlets. Bake for 10-15 mins until gilded and sparkly. Sparge over the inhibited herbs and serve.

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