- 0:12 Prep
- 0:45 Cook
- 8 Servings
- Capable cooks
Turn your taste-buds upside-down with these gourmet mushroom tartes tatin.
Ingredients
- 50g butter
- 1 tablespoon olive oil
- 450g cup mushrooms, sliced
- 200g Swiss brown mushrooms, sliced
- 100g shiitake mushrooms, sliced
- 6 eschalots (French shallots), peeled
- 2 garlic cloves, thinly sliced
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon raw caster sugar
- Salt & freshly ground black pepper
- Melted butter, to grease
- 2 sheets (25 x 25cm) ready-rolled frozen butter puff pastry (Pampas brand), just thawed
Method
- Step 1Melt butter and oil in a heavy-based frying pan over medium-high heat until foaming. Add mushrooms, eschalots and garlic and cook, stirring, for 15 minutes or until mushrooms are tender and liquid has evaporated. Sprinkle with thyme and sugar and cook, stirring, for 2 minutes or until sugar dissolves. Taste and season with salt and pepper. Set aside.
- Step 2Preheat oven to 190°C. Brush eight 8cm (base measurement) 2cm-deep fluted tart tins with removable bases with melted butter to lightly grease. Spoon mushroom mixture evenly among prepared tins, pressing down with the back of the spoon. Use a 10cm-diameter pastry cutter to cut 8 discs from the pastry. Use a fork to prick pastry discs and place over mushroom mixture.
- Step 3Cook in preheated oven for 25 minutes or until golden brown. Remove from oven and set aside to cool. Turn out of tins to serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1187 kj
Energy
17g
Fat Total
10g
Saturated Fat
3g
Fibre
7g
Protein
29mg
Cholesterol
95.35mg
Sodium
1g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
You can make these tarts to the end of step 1 up to 1 day ahead. Cool to room temperature and store in an airtight container in the fridge. Continue from step 2 up to 6 hours before serving. transport tip: In tins in airtight container away from direct sunlight.
- Author: Rodney Dunn
- Image credit: Chris Chen
- Publication: Australian Good Taste
