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Mushroom Tarte Tatin

 Individual Leek and Mushroom Tarte Tatin Recipe

 

Individual Mushroom Tarte Tatin

Mushrooms make such a wholesome meal.  I love the earthy flavor and meaty, juicy texture of large mushrooms. Add to the mushrooms the nuttiness and crunch of pine nuts and the creamy zing of feta and this dish is a rich, lovely creation to share with friends or family. It calls for a lovely glass of red wine to accompany it.

The recipe is one I have adapted from Glenn Reid’s recipe of Field Mushroom Tarte Tatin with Cress Salad from Delicious Magazine (2005). I have made this recipe countless times and every time I serve it up to friends it gets rave reviews.

Mushroom Tarte Tatin
 
Prep time
Cook time
Total time
 
This is a rich, warm dish combining the earthy flavor and meaty, juicy texture of mushrooms, crunch of pine nuts and creamy zing of feta.
Author:
Recipe type: Main
Serves: 4
Ingredients
  • ½ cup of leek chopped
  • 3 cloves of garlic chopped
  • 1 tablespoon olive oil
  • 4 sprigs of fresh thyme-leaves removed
  • 6 - 8 large flat mushrooms
  • 3 sheets of ready made puff pastry (thawed)
  • handful of rocket leaves
  • 30 grams of feta
  • 2 tablespoons of toasted pine nuts
  • salt and pepper to season
  • Dressing:
  • 1 teaspoon of balsamic vinegar
  • 2 teaspoons of olive oil
Instructions
Dressing
  1. Mix together quickly with a fork before drizzling on cooked tarts
Tarte Tatin
  1. Heat the oven to 160 degrees
  2. Add a drizzle of oil to a pan and gently cook the garlic and leeks until softened
  3. Put the mushrooms on a tray stalk up, add the cooked garlic and leeks to the mushroom cup. Sprinkle the thyme on top and season with salt and pepper
  4. Drizzle with olive oil and bake for 20 minutes
  5. While the mushrooms cook cut the thawed pastry sheets to size to fit the individual pie tins by turning the tin over and cutting around the edge. Once the shape is cut, cut again around the edge to reduce the size slightly (about half a centimetre)
  6. Remove the cooked mushrooms from the oven, turn up the oven to 200 degrees.
  7. Turn the mushrooms upside down (stalk side down) into each pan. It is ok for the leek and garlic to fall into the bottom of the pan as the pans will be inverted at the end of the cooking.
  8. Add a pastry circle on top of each pan with mushrooms placed in the bottom and gently press it down
  9. Bake for 15-20 minutes until the pastry is golden
  10. Run a knife around the edge of the pans to loosen any pastry that has adhered.
  11. Careful tip the pans so that the pastry is on the bottom and mushrooms on top
  12. Add rocket leaves, feta pieces and toasted pine nuts to the top of each pie
  13. Drizzle with the dressing and serve as an entree
Notes
The mushrooms will shrink in size when cooked. Choose mushrooms that are larger than the pans if possible, if not chop a few extra mushrooms into pieces and add the pieces beside the main mushroom into each pan (eg: each pan would have 1 - ½ mushrooms in the base
This works equally well as a large tart that can be sliced to serve
I use individual pie tins that measure 11cm across. If yours are a different size don't stress just cut the pastry to the size of your tin and add more or less mushroom - they can be chopped, it just looks nicer a a whole mushroom.

This post is linked to Veggie Mama’s Meatless Monday. Head over there for some more delicious vegetarian creations.

 

 Kyrstie 

 

 

 

 

 

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