Shallot & Mushroom Savory Tarte Tatin

This savory tarte tatin with sautéed shallots and mushrooms is topped with burrata and arugula for a 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. 

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

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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.

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. 

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