15 min<\/p>\n
Easy<\/p>\n
A savory mushroom tarte Tatin that the whole family will love! This straightforward recipe highlights autumn flavors and works equally well as a starter or a light main course paired with a green salad.<\/p>\n
Ingredients<\/p>\n
Serves 4<\/p>\n
– Puff pastry: 1 sheet
\n– Button mushrooms: 500 g
\n– Shallots: 2
\n– Balsamic vinegar: 2 tablespoons
\n– Honey: 1 tablespoon
\n– Butter: 20 g
\n– Olive oil: 1 tablespoon
\n– Dried thyme: 1 teaspoon
\n– Salt: a pinch
\n– Pepper: a pinch<\/p>\n
Preparation<\/p>\n
Total time: 50 min
\nPrep: 15 min
\nCook: 35 min<\/p>\n
1. Prepare the mushrooms
\nClean the mushrooms and slice them into fairly thick pieces. Peel and finely slice the shallots. Preheat your oven to 180 \u00b0C (350 \u00b0F).<\/p>\n
2. Brown the mushrooms
\nHeat the olive oil and butter in a large skillet. Add the shallots and cook until they begin to soften, about 2 minutes. Add the sliced mushrooms and saut\u00e9 for around 8\u201310 minutes, until they\u2019re nicely browned and most of their liquid has evaporated.<\/p>\n
3. Caramelize with balsamic
\nStir in the honey, balsamic vinegar, salt, pepper, and the thyme if using. Cook for 2\u20133 minutes over medium heat so the mushrooms become coated in a glossy, slightly syrupy glaze.<\/p>\n
4. Assemble the tart
\nSpread the mushrooms and shallots evenly in a lightly buttered tart pan, arranging them attractively on the base. Unroll the puff pastry over the top and tuck the edges down inside the pan. Prick the pastry lightly with a fork.<\/p>\n
5. Bake
\nBake for 20\u201325 minutes at 180 \u00b0C (350 \u00b0F), until the pastry is puffed and golden. If the mushrooms have released a lot of juice, drain the excess before topping with the pastry.<\/p>\n
Unmold and serve
\nLet the tart rest for 3\u20135 minutes after it comes out of the oven. Place a large plate over the pan and carefully invert the whole thing. Lift off the pan gently and serve the tarte Tatin while still warm, ideally with a simple green salad.<\/p>\n\n\n