Mushroom and Shallot Tarte Tatin with Goat Cheese Recipe | D’Artagnan

Step 1

Recipes Mushrooms

Step 2

Preheat oven to 400 degrees F.Gently unfold puff pastry and cut into about an 11” circle (use a plate as a guide, if needed). Cover with plastic wrap and put into the refrigerator to chill.In a 10” oven-proof skillet, melt truffle butter over medium-high heat. Add mushrooms and thyme, turning to coat; season with salt and pepper. Sauté until mushrooms have released their water, turn golden brown and slightly dry. Remove mushrooms to a bowl and set aside.To the same skillet over medium-low heat, add shallots. Cover the pan and cook without touching until shallots are soft and have just started to caramelize. Remove from heat. Drizzle honey all over the pan. Add mushrooms back to the pan in an even layer; dot goat cheese over mushroom mixture. Place puff pastry round over the mushroom mixture and gently tuck in edges.Place pan in the oven and bake until puff pastry is deeply brown and crisp, about 20-25 minutes.Cool for about 10 minutes. Place a serving plate upside down over the pan and carefully invert tarte tatin. Serve warm or at room temperature.