savory tarte tatin with mushrooms and shallots

Shallot & Mushroom Savory Tarte Tatin

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This savory tarte tatin with sautéed shallots and mushrooms is topped with burrata and arugula for an absolutely gorgeous meal.

A tarte tatin – an upside-down pastry – is usually made with fruit, but liberties were taken here. You are going to love this recipe – it’s absolutely delicious. 

savory tarte tatin with mushrooms and shallots

Ingredients for A Savory Tarte Tatin

  • 1 tablespoon olive oil
  • 8 to 10 shallots, peeled and halved (at least 2 cups)
  • 2 cloves garlic, minced
  • 8 ounces mixed mushrooms
  • 1 teaspoon salt
  • 1 sheet puff pastry
  • 1 cup arugula
  • 1 to 2 balls burrata

How to Make a Savory Tarte Tatin

  • Preheat oven to 400 degrees F (200 C).
  • Heat olive oil over medium heat in an oven-safe skillet or dutch oven.
  • Add shallots and let cook for 2 to 3 minutes, then add the garlic and let cook for another 30 seconds before adding the mushrooms.
  • Let mushrooms and shallots cook for another 5 minutes, stirring often, then add the salt.
  • Remove the pot or pan from the heat and spread the shallots and mushrooms out evenly. Using a spoon, gently push the mushroom mixture away from the walls of the pan, creating a space for the puff pastry.
  • Cut pastry sheet to 2 inches larger than diameter of pan, then gently lay across mushrooms in pan and tuck into sides.
  • Prick pastry with a fork 8 to 10 times, to allow for some air venting.
  • Bake for 15 minutes and check to see if pastry is golden brown and puffed. Pastry might need up to an additional 10 minutes.
  • Remove from oven and let cool for 5 minutes, then carefully invert onto a plate.
  • Add arugula and torn burrata to garnish and serve immediately.
shallot and mushroom tarte tatin on a cutting board with arugula and mozzarella

Tips for Using Puff Pastry

  • Allow puff pastry to cook for a little longer than you’re comfortable with! It should be turning golden brown and be very puffed up before you pull it out of the oven.
  • Gummy puff pastry is the worst, to avoid this – make sure to prick the base of the pastry and don’t overload it with a topping to allow it to fully puff.
  • Don’t worry if the pastry you’re using for this really puffs up in the oven, it’s going to come down a bit once it comes out – and you want it to brown. It creates a delicious flaky crust. 
puff pastry tart with mushrooms and shallots with arugula and mozzarella
mushroom and shallot tarte tatin on a cutting board

If you enjoy this mushroom recipe, check out our others – spinach and mushroom galette and spinach and leek stuffed portobellos.


Yield: 4 servings

Savory Tarte Tatin Recipe

savory tarte tatin with mushrooms and shallots

This savory tarte tatin with sautéed shallots and mushrooms is topped with burrata and arugula for an absolutely gorgeous meal.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 8 to 10 shallots, peeled and halved (at least 2 cups)
  • 2 cloves garlic, minced
  • 8 ounces mixed mushrooms
  • 1 teaspoon salt
  • 1 sheet of puff pastry
  • 1 cup arugula
  • 1 to 2 balls of burrata

Instructions

  1. Preheat oven to 400 degrees F (200 C).
  2. Heat olive oil over medium heat in an oven-safe skillet or dutch oven.
  3. Add shallots and let cook for 2 to 3 minutes, then add the garlic and let cook for another 30 seconds before adding the mushrooms.
  4. Let mushrooms and shallots cook for another 5 minutes, stirring often, then add the salt.
  5. Remove the pot or pan from the heat and spread the shallots and mushrooms out evenly. Using a spoon, gently push the mushroom mixture away from the walls of the pan, creating a space for the puff pastry.
  6. Cut pastry sheet to 2 inches larger than the diameter of the pan, then gently lay across mushrooms in pan and tuck into sides.
  7. Prick pastry with a fork 8 to 10 times, to allow for some air venting.
  8. Bake for 15 minutes and check to see if the pastry is golden brown and puffed. Pastry might need up to an additional 10 minutes.
  9. Remove from oven and let cool for 5 minutes, then carefully invert onto a plate.
  10. Add arugula and torn burrata to garnish and serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 11mgSodium: 651mgCarbohydrates: 25gFiber: 5gSugar: 10gProtein: 8g
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