Onion & Shiitake Tarts

It is getting darker in Copenhagen, and the air is getting colder and more crisp. It’s refreshing after the blazing heat of the summer of 2014, and I’m feeling so comfortable now, which is one of the main reasons why autumn is my favourite season.

With the shift in the light, the temperature and the pace with which we go day by day also comes a shift of the mind, or at least a shift of my mind. Walking to the shop in shorts and Birkenstocks, spending as much time outside as possible, and going to bed late slowly changes to layers upon layers of clothing, cuddling on the sofa, drinking even more café lattes than before, wrapping yourself up as a burrito when going to bed and eating warm, hearty foods. Or as I said; at least that’s what happens to me.

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Onion & Shiitake Tarts

  • 1 large red onion
  • 10 shiitake mushrooms
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon of balsamic vinegar
  • 1 teaspoon of maple syrup
  • 1 pinch of sea salt & black pepper
  • 1 sheet of puff pastry dough, thawed
  • Fresh herbs for serving; tarragon or thyme!

Preheat your oven to 175°C / 350°F. Slice the onion and sauté on a medium heat until slightly caramelised. Add salt, pepper, balsamic and maple syrup. / Cut out the puff pastry dough to the shape of your dreams. Spread with mustard, leaving the outer edge clean. Add the onions on top, followed by the mushrooms and a sprinkle of salt and pepper. / Bake for 15-18 minutes. Serve warm with fresh herbs of your choice and a drizzle of cashew cream with plenty of lemon juice. / Enjoy!

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