ONION, WALNUT & MUSHROOM TARTE TATIN
This makes a substantial vegetarian main course, or try making individual tarts in Yorkshire pudding tins for a starter
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
- Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
- Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Nutrition Facts : Calories 546 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.43 milligram of sodium
MUSHROOM & OLIVE TATINS
This is a versatile dish, starter, main, picnic or snack. It's smart enough for entertaining and easy enough for everyday
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Snack, Starter, Supper
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 240C/fan 220C/gas 9. Spread the mushrooms, stalk side up, on 2 baking trays. Drizzle with oil, sprinkle with thyme, then season well. Roast for 12 mins until juicy.
- Take two 15cm sandwich cake tins. Unravel the pastry, then using the tin as a guide, cut two circles. It's best to put the tins on the pastry before cutting to get the best possible fit - you may need to patch one of the rounds slightly with some pastry trimmings.
- Arrange the mushrooms, overlapping (one up, one down) in the tins and scatter with pine nuts and olives. Spread tapenade over one side of the pastry, then place, tapenade side-down, on top of the mushrooms.
- Bake for 15 mins, then tip onto plates. To serve, combine the oil, vinegar, pine nuts, olives and rocket and pile on top of the tarts.
Nutrition Facts : Calories 822 calories, Fat 67 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.95 milligram of sodium
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