Heat the butter in a large fry pan and cook the mushrooms for 2 minutes or till softened. season with good pinch of salt.
Place a layer of mushrooms into the greased ramekin bowls and then drizzle with some vino cotto.
Place a 25g piece of taleggio on the mushroom base and season with pepper.
Place in a layer of puff pastry, folding over the corners if needed. You could cut the pastry to the exact size if you wish.
Top with another layer of cooked mushrooms then the last layer of puff pastry. Smear the top with some butter and then place in the hot oven. Cook for about 20 minutes or till the top is beautiful and golden.
Remove from the oven and using a knife, make sure the outside isn’t stuck to the ramekin. Flip the tart onto a plate very carefully and serve immediately.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/wild-mushroom-tarte-tatin-taleggio-vino-cotto-drizzle/