Mini tatin with mushrooms

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Mini tatin with mushrooms
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it de fr es br
524
Calories per serving
  • Vegetarian
  • Energy Kcal 524
  • Carbohydrates g 45
  •   of which sugars g 6.5
  • Protein g 15.9
  • Fats g 31.2
  •   of which saturated fat g 17.61
  • Fiber g 7.3
  • Cholesterol mg 89
  • Sodium mg 661
  • Difficulty: Easy
  • Prep time: 1 h 30 min
  • Cook time: 40 min
  • Serving: 4
  • Cost: Average
  • Note plus 40 minutes of dough resting time

PRESENTATION

So here's the thing, mini tatin ai funghi really puts a fun twist on the classic French dessert—by making it savory with mushrooms. I mean, seriously good stuff. These little upside-down tarts are all about filling muffin pans with a tasty mix of mushrooms and then topping them with a herby shortcrust pastry. It's like a tender, flaky bite that you'll love. Once baked and flipped over, the filling sits on top, giving it a cool, fancy look. And look, it’s a mini mushroom tart that feels a bit crispy around the edges—especially when the pastry turns that perfect golden shade. The herb flavor in the crust? Really really gives it a boost. Makes this individual mushroom tart stand out from the usual party dishes, you know?

Plus, these tarts are super versatile. Works great as a main dish when you want something different, or slice them into small pieces and set them out as a buffet appetizer. Pretty simple, right? Everyone loves their look and taste. The mini size is perfect, really. Means everyone gets their own moist, tender bite, and the mushrooms stay so so juicy inside thanks to the upside-down baking method. And you can totally get creative—swap the mushrooms, add some cheese, or try other herbs in the crust. Keeps things interesting, for sure. This mushroom tartlet style is all about clever twists on traditional recipes.

Honestly, French cuisine is all about this kind of creativity. And this mini tart recipe really shows how a dish can feel fresh with just a few tweaks. Whether you call it an easy mushroom tart recipe or a savory mushroom tart, it looks impressive but is pretty simple to put together. Perfect for any gathering. So next time you’re hosting, consider these charming tarts to wow your guests with minimal fuss. For real, can't go wrong.

INGREDIENTS

524
Calories per serving
Ingredients for the shortcrust pastry (for 4 mini tatins)
Butter 7 tbsp (100 g)
Type 00 flour 1.6 cups (200 g)
Water 0.3 cup (70 ml) - chilled
Thyme 1 sprig
Rosemary 1 sprig
Fine salt to taste
For the filling
Porcini mushrooms 6 cups (350 g)
Champignon mushrooms 5 cups (350 g)
Carrots 1
Parsley 3 sprigs
Garlic 1 clove
Butter 2 tbsp (30 g)
Fine salt to taste
Black pepper to taste
Grana Padano PDO cheese to taste - to grate
To grease the pan
Butter to taste
Preparation

How to prepare Mini tatin with mushrooms

To make the mini tatin with mushrooms, start by preparing the shortcrust: chop the herbs 1, place the flour 2, butter 3 in a food processor with blades

and the chopped herbs 4, run the processor until you get a sandy mixture. Add the salt and transfer the dough to a work surface, form the classic fountain and add the ice water to the center 5. Knead vigorously by hand 6

until you get a compact dough 7. Wrap it in plastic wrap 8 and let it solidify in the refrigerator for at least 40 minutes. Meanwhile, clean the porcini and champignon mushrooms to remove any soil residues on the surface 9.

and cleaning and cutting the champignon mushrooms 10. Once cleaned, cut the smaller mushrooms in half 11 and the larger ones into slices 12.

Prepare a mince with the carrot, garlic 13, and parsley 14, place the mince obtained in a pan 15 add the butter and sauté.

Let it cook for a few minutes 16 then add the mushrooms 17, add salt and pepper and continue cooking for 10 minutes with the lid on 18.

Remove the lid and, if necessary, let the excess liquid evaporate and turn off the heat 19. Butter 4 pans or 4 ceramic dishes with a diameter of about 7 inches suitable for oven cooking 20 and arrange the cooked mushrooms in them 21

Roll out the shortcrust pastry 22 and cut out 4 discs with a pastry wheel about 1/5 inch thick and about 6 inches in diameter 23, lay the discs over the mushrooms 24

gently pressing at the sides 25. Bake in a static oven at 356°F for 25 minutes (or in a fan oven at 320°F for 20 minutes). Remove from the oven 26, quickly flip onto a serving plate or a cutting board and sprinkle with grated Grana Padano cheese 27, your mini tatins with mushrooms are ready to be enjoyed!

Storage

Store the mini tatin with mushrooms in the refrigerator covered with plastic wrap or in an airtight container for 2-3 days. You can freeze the tatin and defrost it in the fridge the day before, making sure to heat it before serving.

Tip

Since delights never come alone, why not accompany this tarte tatin with some delicacy, for example, a smooth cheese sauce, perhaps with Grana Padano or goat cheese, or even a light béchamel? If you miss a bit of crunchiness, we suggest working on the filling: you could add some cubes or strips of bacon or speck. We don't even have to tell you that you can use whichever mushrooms you prefer, right? :)

For the translation of some texts, artificial intelligence tools may have been used.
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