Tonight I’m once again making a mushroom tarte tartin with button, oyster, shitake, swiss brown and enoki mushrooms, with leeks and feta on the bottom and topped with haloumi and goat curd. [Original recipe from Delicious magazine, July 2013]
500g mixed mushrooms – cut larger ones in half. Use an oven-proof frypan.
Saute in 40g unsalted butter and 1 tbs olive oil (I used garlic infused oil) and a pinch of salt on medium heat for 3-4 mins until softerned. (I found in the cooking process that the shitake mushrooms took much longer thatn the others to soften).
Add 1 clove garlic, chopped and 1 tsp thyme leaves. Cook, stirring often, until liquid has disappeared and mushrooms are soft and well cooked. This will take quite a while. Season with salt and pepper.
At this stage I departed from the recipe and on top I put crumbled feta cheese, sliced leek sauteed in butter, and a squeeze of lemon juice (about a teaspoon).
Place a sheet of puff pastry (cut off corners to make it round) over the mushroom mixture and tuck the edges under the mushrooms, It’s an upside-down tart so try to flatten it a bit so its even.
Cook in oven at 200C for about 25 mins until pastry is puffed and golden brown. Remove from oven and rest for a couple of minutes. Invert the pan onto a serving place. Top with haloumi, goat curd and some parsley..