Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle

 

These are individual tarte tatins so multiply to the quantity as needed.

Ingredients

1-2 saffron milk cap mushrooms per tart

25g taleggio cheese per tart

1 sheet of puff pastry per tart

25g butter

butter for greasing the bowls

vino cotto

salt and pepper

Method

Pre heat oven to 200°C/400°F

Grease the ramekins.

Thinly slice the saffron milk cap mushrooms.

Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle

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.

Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle

Place a 25g piece of taleggio on the mushroom base and season with pepper

Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle

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.

Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle

Top with another layer of cooked mushrooms…

Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle

…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.

Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle

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.

Finding Feasts -Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle

 

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Posted 19th March

With Mother’s Day only a month away, I thought I would put up a recipe that would surely bowl her over, especially if you turn up with a bottle of bubbly to go along with it – it would certainly put a smile on my face!

I have used Saffron Milk Caps because the colour is so vibrant and they still retain a firm texture (and I have a ton from our last mushrooming venture!) but if you are having trouble getting a hold of them you could use a Swiss brown and button mushroom mix.

The Vino Cotto adds a gorgeous sweetness to the earthy mushrooms and the melted Taleggio is to die for. Each crispy bite is heaven!

This is such an adaptable dish for whatever the occasion is as you can make a large version to share around a table, or individual tarts that can be served with a little salad on the side as an entree or even as finger food, made in little muffin tins to pass around at parties – and everyone is going to love them!

Happy Mother’s Day!

Enjoy,

Blondie

Wild Mushroom Tarte Tatin with Taleggio and Vino Cotto Drizzle
Author: 
Recipe type: Entree
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious and enticing dish that will make everyone want more.
Ingredients
  • 1-2 saffron milk cap mushrooms per tart
  • 25g taleggio cheese per tart
  • 1 sheet of puff pastry per tart
  • 25g butter
  • butter for greasing the bowls
  • vino cotto
  • salt and pepper
Instructions
  1. Pre heat oven to 200°C/400°F
  2. Grease the ramekins.
  3. Thinly slice the saffron milk cap mushrooms.
  4. Heat the butter in a large fry pan and cook the mushrooms for 2 minutes or till softened. season with good pinch of salt.
  5. Place a layer of mushrooms into the greased ramekin bowls and then drizzle with some vino cotto.
  6. Place a 25g piece of taleggio on the mushroom base and season with pepper.
  7. 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.
  8. 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.
  9. 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.

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