November 24, 2011

Thursday- Caramelized Onion & Mushroom Tart

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)
Serving: 4


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
25g butter
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 chopped
1 red onion, chopped (RC Note: I added this)
1 egg, beaten

  1. Roll the pastry out on a floured surface and cut out to desired shapes. (RC Note: Blind bake them first to avoid soggy)
  2. 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.
  3. 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.


  1. I love both sweet and savory stuff..lagi2 kalau pastries :)

  2. haha..blom abis karang dah komen..;p kita terpublish time tgh type haha..

    kita pun, kuih2 omputih prefer yg manis2.. kuih2 melayu, prefer yg savory.. ;p

  3. Cik Mat,

    Haha@geram.. ;p cubalah.. sedap.. ;)

  4. aku rasa aku adalah savoury-type person.. walaupun aku bake sweet things, aku akan end up makan just a slice or two je.. itupun jenuh, hahahahah

  5. haha..i think it was a win-win situation

  6. Mmm~ yum yum yum I love both sweet and savoury snacks :3

  7. Ok I am a karipap and also a cake person. A lethal combination for this tummy!

    Love love love your food photography!

  8. K Wiz,

    haha@ lethal.. that's it, you're a foodie.. :D TQ for ur compliment *blush*..still at level 0.. wish I could invest more time and $ for this hobby..

    BTW, it's an honour to have you here.. ;) I fell in love with the Van Gogh cake.. I wish you were my neighbour haha

  9. Hey I was wishing the same too! waddaya know!

    So we can eat and eat and burp and eat and clown ourselves in between.