INGREDIENTS: makes 24
2 packs Confiletas mini savoury tart shells
150g Udder Delights champagne brie (sliced into small pieces)
2 cups mushrooms (finely chopped)
2 tsp fresh rosemary (finely chopped)
6 tbsp Beerenberg caramelised onion relish
1 cup white sauce (bechamel)
2 tbsp butter
2 tbsp flour
1 cup milk
Pantry –
Olive oil to sauté
Salt and pepper to taste
Instructions:
1. Preheat oven to 180C
2. Heat olive oil in pan to med and saute mushrooms and rosemary until mushrooms are soft and slightly browned. Season with salt and pepper and set aside to cool slightly.
3. Make the bechamel by melting butter in a small saucepan over med heat, add flour and whisk continuously to make a smooth paste. Gradually pour in milk, whisking to avoid lumps. Cook and stir for 5 mins or until the sauce thickens.
4. In a bowl combine the sauteed mushrooms with the white sauce.
5. Place tart shells on a baking tray, spoon the mushroom and white sauce mixture into each shell. Add a piece of Brie on top of each tart and top with a small dollop of caramelised onion relish.
6. Bake in the oven for 10-12 mins or until the brie is melted and bubbly.
7. Sprinkle a few rosemary leaves on top for extra aroma.
