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Mushroom Tart Tartin

  • 4-6
Mushroom Tart Tartin


  • 25 grams butter
  • 1 tblsp minced garlic
  • ¼ cup chopped shallots or onion
  • 12 flat mushrooms
  • 2 sheets frozen pre-rolled puff pastry, defrosted
  • ¼ cup crème fraiche
  • ground black pepper


  1. Melt the butter in a heavy-based oven-proof frying pan and cook the garlic and shallots for about 3 minutes until softened. Remove from the heat.
  2. Arrange the mushrooms in an over-lapping manner around the pan.
  3. Roll the two pastry sheets out together large enough to cover the frying pan. Roll the pastry on top and tuck the edges in around the sides.
  4. Bake at 200°C for 15 minutes until the pastry is golden and well risen. Stand for 5 minutes before turning upside down on to a serving platter to serve.
  5. Serve topped with creme fraiche and ground black pepper.

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