Mushroom Tatin ~
This makes an exquisite lunch or dinner when served with a simple green salad, or cut into small wedges it would be very nice served as an appetizer.
I made a couple of adjustments to the recipe, which I've noted below.
3 1/2 Tablespoons butter
1 leek, trimmed, cleaned and sliced or chopped
4 field mushrooms, thickly sliced (I used 2 large portabellas and a few chanterelles)
3 sprigs thyme
sea salt and freshly cracked black pepper
2 sheets store-bought puff pastry dough, thawed
beaten egg, for brushing top
Preheat oven to 355* (F), 180* (C)
Melt 1/2 of the butter in an 8 or 9-inch ovenproof frying pan. Add leek and cook approximately 1 to 2 minutes. Remove leek from pan, set aside. Add other half of butter to pan and saute mushrooms in batches for 2 to 3 minutes on each side. I add a splash of dry (non-sweet) sherry at the end of cooking time. Place thyme in pan and return leek and mushroom on top, arranging as you like.
Cut 2 rounds of pasty dough to fit just inside of the perimeter of pan. Place both (stacked) on top of the mushroom leek mixture. Brush with beaten egg, bake in preheated oven for 15 to 20 minutes** or until pastry has risen, is golden and has pulled away from edges of the pan. To serve, place a large plate, or a bread board on top of the tarte and invert, slice into wedges to serve.
**Note: I do not think the two layers of puff pastry are necessary, I would just use one next time and invert carefully.
I hope you enjoy!
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