Mushroom Olive Tatins Recipes

SHALLOT TARTE TATIN

Steps:

• Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20-25 minutes. Let cool. Remove any leathery outer layers.
• Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 Tbsp. butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in any gaps.
• Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere). Cut out a circle that's about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25-30 minutes.
• Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5-8 minutes. Season with salt and pepper; set aside.
• Let tart sit until pastry is cooled slightly, 5-10 minutes. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.

MUSHROOM TART

Steps:

• Preheat oven to 425 degrees F.
• Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
• While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
• Lower oven temperature to 400 degrees F.
• When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.