A tarte Tartin is easier to make than it sounds. The key is to get a really good caramelisation at the bottom of your pan before you start adding ingredients, whether they’re sweet or savoury.
- 150g field mushrooms, sliced
- 50g Enoki mushrooms
- 200g button mushrooms, sliced
- 20g butter, cut into small cubes
- 1 tbsp brown sugar
- 1 sheet puff pastry, cut to a 33cm diameter circle
- 200g firm goats’ cheese
- 100ml sour cream
- 1-2 tbsp Manuka honey
- Fennel fronds to garnish
1 Preheat oven to 170°C.
2 Heat a 30cm oven-safe frying pan, dot with the butter and the brown sugar. When this starts bubbling and colouring slightly, lay the mushrooms in the pan and toss, to coat them all with the sweet butter.
3 Now lay the puff pastry circle over the frying pan and seal the edges by tucking them down the sides of the pan. Bake in the oven (preferably bottom tray) for 25-30 minutes.
4 Flip out the tarte onto a serving plate.
5 Blitz the goats’ cheese and the sour cream in a food processor and dollop this mix over the tarte. Garnish with the fennel fronds and drizzle over the slightly warmed Manuka honey. Serve.