Mushroom and Thyme Tartlets

Now that party season is in full swing you can never have enough savoury treats to serve with drinks. These delicious and flavorsome tartlets are quick and easy to make and will go down a treat at any event. 


 3 tablespoons olive oil  

1 onion, finely diced

250g mushrooms, finely diced

1 teaspoon fresh thyme leaves

Salt and pepper

12 thin slices of white bread

50g butter, softened (you may not need it all)

50g Comté cheese, grated finely

Makes 12 tartlets.

1.       Heat oven to 220°C (200°C fan oven).

2.       Grease the holes of the tart tin with olive oil.

3.       Heat a tablespoon of the olive oil in a frying pan and gently fry the onion for about 5 minutes until soft and just starting to get golden.

4.       Add the mushrooms and thyme leaves and raise the heat, then cook for about another 5 minutes until the mushrooms are done and the liquid has evaporated. Season to taste with salt and pepper.

5.       Butter one side of the bread, then cut circles of bread with a pastry cutter (about 7cm diameter) to fit in a shallow bun tin. Press them, buttered-side up, firmly into the holes.

6.       Put the mushroom mixture into each bread case, sprinkle over the Comté and bake in the oven for about 12 minutes until golden brown. Serve hot.

Recipe by Comté cheese and chef Laura Pope. Photographed by Howard Shooter.

Comté is carefully produced in the Jura Mountains of Eastern France, in a traditional method that has not changed for centuries. From sweet to nutty, Comté expresses a wide diversity of natural aromas. This means it is a versatile cheese that can be used in a range of different recipes, even British ones!  From the Mediterranean to the Middle East, chef Laura Pope says her food has been inspired by cooking and ingredients from all over the world. But for the imminent festive season, she has developed some recipes that can create a truly British table.