Mushroom Tatin with Herb-Infused Shortcrust Pastry

Mini Mushroom Tatin
Category: Savory Pies
Servings: 4

This delightful Mini Mushroom Tatin recipe is perfect for a cozy meal or a gathering. It combines earthy porcini mushrooms and tender champignon mushrooms with a delicate, buttery, and herb-infused shortcrust pastry. The rich flavors of the mushrooms are complemented by a sprinkle of Grana Padano, creating a savory treat that’s bound to impress your guests.

Ingredients:

Instructions:

1. Prepare the Shortcrust Pastry (Brisée):
   Start by preparing the shortcrust pastry. In a food processor, finely chop the fresh thyme and rosemary. Add the flour and butter, along with the chopped herbs, and pulse until the mixture resembles breadcrumbs. Add salt to taste and mix again.
   Transfer the mixture onto a work surface, forming a well in the center. Add the chilled water and gently knead the dough until it comes together into a smooth ball. Wrap the dough in plastic wrap and refrigerate it while you prepare the mushrooms.

2. Clean and Chop the Mushrooms:
   Clean the porcini and champignon mushrooms carefully. Slice the champignon mushrooms into halves or quarters, depending on their size. Set aside.

3. Prepare the Mushroom Filling:
   Finely chop the carrot, garlic, and parsley. Heat 30g of butter in a pan over medium heat and sauté the vegetable mixture for a few minutes. Season with salt and black pepper to taste. Cover the pan and cook for around 10 minutes, allowing the vegetables to soften.
   Once the mushrooms have released their juices, remove the lid and cook for an additional 2-3 minutes to let any excess liquid evaporate. Turn off the heat once the filling is cooked.

4. Prepare the Tatin Dishes:
   Lightly grease four 18cm round oven-safe dishes or skillets with butter. Divide the mushroom mixture evenly among the dishes, pressing it down gently.

5. Roll out the Pastry:
   Roll out the chilled pastry on a lightly floured surface. Using the dishes as a guide, cut out four circles of dough slightly larger than the diameter of the dishes. Place the pastry discs on top of the mushrooms, gently pressing the edges against the sides of the dishes to form a seal.

6. Bake the Mini Tatin:
   Preheat the oven to 180°C (static) or 160°C (fan-assisted). Place the mini tatins in the oven and bake for 25 minutes (20 minutes for fan-assisted ovens), or until the pastry is golden brown and crisp.

7. Serve:
   Once baked, remove the mini tatins from the oven. Let them cool for a few minutes before carefully flipping them onto a serving plate or cutting board. Sprinkle grated Grana Padano cheese on top for added richness.
   Your Mini Mushroom Tatin is now ready to be enjoyed!

These mini tatins offer a wonderful combination of crispy pastry, savory mushrooms, and a touch of cheese. Whether for a light dinner or a special occasion, these tatins are sure to be a hit with everyone who tastes them!