Name: Individual mushroom and chicken tartes Tatin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 gram butter, diced, plus another 4 knobs butter; 300 gram mixed mushrooms (button, field mushrooms, enokitake), cleaned and sliced; 1 clove garlic, peeled and thinly sliced; 3 tablespoon cream; 1 tablespoon thyme leaves, plus extra for garnish; 2 sheets frozen puff pastry, thawed; 4 tablespoon caster sugar; 20 shallot bulblets, peeled and roasted in oven with 1 tablespoon extra-virgin olive oil for 12−15 minutes, depending on size, then cooled; juice 1 lemon; 200 gram smoked chicken, sliced; 1 tablespoon extra-virgin olive oil

Ingredients

50 gram butter, diced, plus another 4 knobs butter

300 gram mixed mushrooms (button, field mushrooms, enokitake), cleaned and sliced

1 clove garlic, peeled and thinly sliced

3 tablespoon cream

1 tablespoon thyme leaves, plus extra for garnish

2 sheets frozen puff pastry, thawed

4 tablespoon caster sugar

20 shallot bulblets, peeled and roasted in oven with 1 tablespoon extra-virgin olive oil for 12−15 minutes, depending on size, then cooled

juice 1 lemon

200 gram smoked chicken, sliced

1 tablespoon extra-virgin olive oil

Method

1.Preheat oven to 200°C.

2.Heat 50g butter in a pan until hot and bubbling. Toss in mushrooms and garlic and cook on medium heat for 8 minutes or until golden in colour. Add cream and mix well. Remove from heat, add thyme, season with salt and pepper and set aside until ready to use.

3.Using a pastry cutter, or something like a plastic lid or small plate, cut 4 x 10cm rounds from the pastry; keep pastry rounds in fridge until ready to cook. Unless you have more than one small frying pan, you’ll need to make the tarts one at a time.

4.Sprinkle 1 tablespoon caster sugar in a small ovenproof frying pan. Place over medium heat and when sugar starts to melt and change colour, add a small knob of butter. Remove from heat, swirl to combine (do not stir), then add 5 shallot bulblets and a squeeze of lemon juice.

5.Cover with a pastry round, tucking edges of pastry into side of pan with a spoon. Prick pastry with a fork then transfer to oven to cook for 12 minutes, until golden and risen. Carefully transfer tart to a baking tray. Repeat to make 3 more tarts. Cool, cover with plastic wrap and refrigerate until required.

6.When ready to serve, reheat tarts in a preheated 200°C oven for 4–5 minutes or until hot. At the same time, warm the mushroom mixture in a pan.

7.To serve, place each tart on a plate, top with warmed mushrooms and some sliced smoked chicken. Sprinkle with thyme and drizzle with extra virgin olive oil.

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Ingredients

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