Garlic Pepper Seasoning, Seasoned Sea Salt Seasoning, Ready to Serve Cheese Sauce
You will need
2 onions, peeled and sliced into half rings
2 T (30 ml) white vinegar
½ cup (125 ml) water
2 T (30 ml) balsamic vinegar
¼ cup (60 ml) soft brown sugar
1 t (5 ml) Ina Paarman’s Seasoned Sea Salt
500 g Ina’s sour cream pastry or store bought all butter puff pastry
1 egg yolk
a pinch of salt
a pinch of sugar
caramelised onions
1 x 200 g Ina Paarman’s Ready to Serve Cheese Sauce
8 brown mushrooms
Ina Paarman’s Garlic Pepper Seasoning
olive oil
sprigs of thyme
Egg wash: 1 egg yolk or whole egg beaten with a pinch of salt and a pinch of sugar.
Method
Caramelised Onions
Place the sliced onions in a saucepan. Add white vinegar and water. Boil open for 5 minutes while stirring now and again. Strain and discard vinegar water. To the same saucepan with the onions, add the balsamic vinegar, sugar and Seasoned Sea Salt. Simmer with lid on for ± 30 minutes until thick and jammy. Cool.
Tart
Adjust oven rack to middle position. Preheat oven to 200°C. Roll out pastry, on baking paper and cut into a rectangle 30 cm x 15 cm. Using a pizza wheel or small sharp knife. Cut 1 cm wide pastry strips from the off-cuts to build up the edges. Make an egg wash by beating the egg , salt and sugar together and glue the edge strips down with a egg wash. Prick the centre all over with a fork. Cover the centre with baking paper and weigh down the middle using pottery balls or dried beans. Bake blind for 15 minutes.
Spread the cooled onion mixture over the middle portion of the pre-baked pastry, squeeze Cheese Sauce over onion and carefully spread. Be sure not to go onto the outer edge. Position mushrooms stem side up on tart. Season mushrooms with Garlic Pepper Seasoning and drizzle with a little olive oil. Brush the outer edge of pastry with egg wash. When brushing the pastry with the egg , do not allow it to run down the sides as it will stop the pastry from puffing up. Brushing with egg wash gives the pastry a glossy finish. Bake for 18 – 20 minutes.
