It is a Sunday and a day to rest and catch up with friends and family. I called my best friend A and her hubby B – Yes A and B. They are my favorite couple and I have a different friendship with each of them and with them as a couple. A is my soul sister, my mirror and B is my I hate you like I love you friend. He is like a brother who teases me, encourages me and fights with me a lot while A just looks at us like a HOT indulgent parent of 2 spoilt children.
B is a talented photographer and has the knack of capturing some beautiful moments. He has worked very hard to be where he is and I love the fact that he has taken the opportunities life has given him to become what he is today. I have been lucky to be part of his journey and feel really proud of him. Infact I am his biggest fan and he knows it.
I do feel that people around us can inspire us to be better at what we are or what we can do. And he is one of those people. His photographs are so lovely that I feel I need to improve the quality of my pictures to be a better food blogger. So lately I have been reading about food photography and trying to click pictures which would make B proud of me. I don’t claim to be a photographer but I am a foodie and the pictures I click should do justice to the food I make. So this post is dedicated to the Photographer only for being such a good support and someone who I can look upto.
I have made a Mushroom and Onion Tartlet and surprisingly have managed to click good pictures with my I Phone.I have modified this Donna Hay recipe to use what I had in my kitchen and it turned out to be great. This is an easy recipe again cooked under 30 minutes and is a great snack or starter.
30 Gms Butter
1 Tsp Olive Oil
2 Cups thinly sliced button Mushrooms (You can substitute Mushrooms with different colored Peppers)
1 medium Onion (thinly sliced)
1 ½ Tsp Brown Sugar
1 ½ cup Red Wine Vinegar (or Balsamic vinegar)
Salt & Pepper to taste
Feta cheese to sprinkle on top (you can use Mozzarella or Goats Cheese too)
Some herbs (I have used Oregano)
Store brought Puff Pastry Sheets – I used 1 big sheet and made 6 Tartlets out of it (do ensure you are not using Shortcrust pastry, it must be puff pastry only)
Head Butter and Olive oil in a pan adding the Mushrooms to it.
Add the Onions, Garlic and Brown Sugar and let it cook for 5 minutes on a medium flame.
Add the Red Wine Vinegar and let it caramelize for 5 – 7 minutes. Sprinkle Salt and Pepper to taste.
Cut the Thawed Pastry sheet into 6 medium sized squares. Lay it on a non stick baking paper sprinkled with Olive oil.
Put the Onion and Mushrooms on top of each sheets. Do ensure that you do not overpower the pastry sheet with a lot of the dressing. Sprinkle some crumbled Feta Cheese and Oregano on top. If you are using Mozzarella or Goats Cheese add it after 10 minutes of the pastry being cooked by slowly removing the tray from the hot oven and sprinkling the cheese on top.
Bake the tartlets in a preheated oven on 180 degrees for 15 – 20 minutes till the pastry is cooked. I kept checking throughout ensuring the pastry did not burn.
I love the way the pastry puffs up and is so crunchy. The Red Wine vinegar adds a very tangy flavor to the Onions and Mushrooms and tastes delicious.