Mix the flours, baking powder and some
sea salt in a large bowl, then pour in the
oil and gradually add 125ml lukewarm
water until it starts to form a ball of
dough. Tip out on to a floured surface
and knead until you have smooth dough.
Add a little more flour if it’s too sticky
and a drizzle of oil if it’s too dry.
Divide the dough into four balls. Roll
each ball out to a 12cm wide, 1cm thick
circle, then use your fingers to roll or
bend the edges inward to form a rustic
crust. Place a large frying pan over a
medium heat, then cook the tart cases
for 3-4 mins or until the base is golden
brown (you will need to do this in
batches). Transfer to a baking sheet,
brush the cases with the egg (if using),
then bake for 10 mins.
Meanwhile, make the filling. Heat half
the oil in a frying pan, then cook the
onions for about 10 mins until soft. Add
the juniper and some seasoning and cook
for another minute. Pour in the red wine
and honey, then stir in the blackberries,
crushing with the back of the spoon as
you stir. Cook for 3-5 mins until the mix
has reduced down to a sticky, but slightly
wet glaze, then set aside.
Heat the remaining oil in a frying pan,
then cook the mushrooms and garlic over
a high heat until golden. Scatter over most
of the rosemary or thyme with some
seasoning, then remove from the heat.
Spread a layer of sticky onions on
the base of each tart, then divide the
mushrooms between each one and
crumble over the cheese. Sprinkle with
the remaining herbs and a drizzle of
oil, then bake for 10 mins or until the
cheese is melted and lightly golden.