My husband is always a karipap man, not much of a cake person. I guess he has a thing with savory side of kuih muih, compared to me, who is always on the sweet side. But I always ignored him, and keep on baking sweet stuffs. haha
Yesterday morning, he'd asked me to stop (or slow down? can't remember) making those sweetilicious. How dare he said something like that, it hurts my inner baking soul. ;p He asked me to make more of 'his type of kuih muih'. I.e. goreng pisang with crunchy batter, karipap, jemput2 (pakoras), roti canai, cucur badak, epok2, popia, karipap, karipap, karipap ;p. Bottom line, those kuih muih with 'tepung' since he loves munching those crusty dough.
Those kuih are so common, and some are not blog-worthy ;p I sighed and start Googling on something different than karipap. (Ok, you can start count the word karipap now). I landed with this yummy looking mushroom tart. The taste is unbelievably SEDAP. +1000 points for the great combination of mushroom, caramelized onion, parsley and butter. We both love it. Never mind, let him win today. I'll bake my type of brownies tomorrow ;P Who's the cook&baker anyway?
Caramelized Onion & Mushroom Tart
(Recipe is loosely adapted from BBCGoodFood's Mushroom Tartlets)
375g block all-butter puff pastry (RC Note:I used Borg's, Kawan and Gardenia's are just too buttery for me..)
flour, for dusting
300g mixed wild mushrooms or just one type, cleaned and sliced
25g Parmesan (or vegetarian alternative), finely grated
small handful parsley leaves, chopped
1 garlic clove, finely chopped1 red onion, chopped (RC Note: I added this)
1 egg, beaten
- Roll the pastry out on a floured surface and cut out to desired shapes. (RC Note: Blind bake them first to avoid soggy)
- Heat oven to 200C/fan 180C/gas 6. Heat a large frying pan until hot, then add the butter and fry the onion until it nearly caramelized then add in mushroom. Sauteed until there is no liquid left in the pan. Season, then take off the heat and mix mushrooms with the Parmesan, parsley and garlic.
- Score a 1cm border around the edge of each tart, then spoon the filling into the centre circle. Brush the edge with beaten egg, then bake the tarts for 20 mins until puffed up and golden. Serve immediately.