Makes about 28
2 tbsp olive oil
1 onion, chopped
1 tbsp caster sugar
Salt and black pepper
250g chestnut mushrooms, cleaned and thinly sliced
2 garlic cloves, crushed
3 tbsp thyme leaves
6 thin slices of white bread
100g Gruyère, grated
- Heat the oil in a large pan over a medium heat and cook the onion for 6-8 minutes until soft and golden.
- Add the sugar and some salt and black pepper. Turn the heat to high and add the mushrooms. Cook for 5-6 minutes until the mushrooms are golden brown.
- Stir in the garlic and thyme and cook for two minutes, then remove from the heat.
- To make the croustade cases, place the slices of bread on a flat surface and roll with a rolling pin to make them as thin as possible. Use a 7-8cm round pastry cutter to cut circles out of the bread.
- Butter one side of each circle and stick buttered-side down into a 12-cup muffin or tartlet tin.
- Preheat the oven to 220 ̊C/200 ̊C fan/ gas mark 7. Divide the mushroom mixture between the croustade cases and top with the cheese. Bake for 15 minutes until the bread cases are golden and the cheese is melted and bubbling.
Per serving: 88kcals, 6.3g fat (2.6g saturated), 5.2g carbs (1.7g sugars), 3.4g protein, 0.9g fibre, 0.068g sodium