Mushroom Tarte Tatin with Honey & Goat Cheese
D'Artagnan chef bio | Yield: makes one 10" tarte tatin
In this rustic and easy tarte tatin recipe, mushrooms and sweet shallots combine with goat cheese on a buttery puff pastry for a party-perfect dish.
- 1 sheet best-quality puff pastry (we used Dufour), thawed but chilled
- 3 tablespoons Black Truffle Butter
- ¾ package Organic Chef’s Mix Mushrooms, trimmed and roughly chopped
- Salt & freshly ground black pepper
- 1 tablespoon fresh thyme leaves
- 4 small shallots, peeled and cut in thirds
- 1 tablespoon honey, warmed to liquid state
- 2 ounces fresh goat cheese, crumbled
- Preheat oven to 400 degrees F.
- Gently unfold puff pastry and cut into about an 11” circle (use a plate as a guide, if needed). Cover with plastic wrap and put into the refrigerator to chill.
- In a 10” oven-proof skillet, melt truffle butter over medium-high heat. Add mushrooms and thyme, turning to coat; season with salt and pepper. Sauté until mushrooms have released their water, turn golden brown and slightly dry. Remove mushrooms to a bowl and set aside.
- To the same skillet over medium-low heat, add shallots. Cover the pan and cook without touching until shallots are soft and have just started to caramelize. Remove from heat. Drizzle honey all over the pan. Add mushrooms back to the pan in an even layer; dot goat cheese over mushroom mixture. Place puff pastry round over the mushroom mixture and gently tuck in edges.
- Place pan in the oven and bake until puff pastry is deeply brown and crisp, about 20-25 minutes.
- Cool for about 10 minutes. Place a serving plate upside down over the pan and carefully invert tarte tatin. Serve warm or at room temperature.