Onion Walnut Mushroom Tarte Tatin Recipes

ONION, WALNUT & MUSHROOM TARTE TATIN

Onion, walnut & mushroom tarte tatin image

This makes a substantial vegetarian main course, or try making individual tarts in Yorkshire pudding tins for a starter

Provided by Mary Cadogan

Time 1h10m

Number Of Ingredients 7

Ingredients

4 onions
3 tbsp olive oil
200g chestnut mushroom , halved if large
2 tsp light muscovado sugar
50g walnuts
100g blue cheese , such as stilton, or vegetarian blue cheese
250g puff pastry , defrost if frozen

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 WALNUT TARTS

Mushroom Walnut Tarts image

Provided by Sandra Lee

Categories appetizer

Time 1h15m

Yield 10 tarts

Number Of Ingredients 12

Ingredients

Nonstick cooking spray
Half 9-ounce package pie crust mix
1 tablespoon canola oil
One 8-ounce package sliced mushrooms
2 teaspoons minced garlic
2 teaspoons chopped fresh thyme
1 medium onion, diced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup chopped walnuts
1/4 cup breadcrumbs
1/4 cup beef broth

Steps:

Preheat the oven to 350 degrees F. Spray a 12-count muffin tin with nonstick cooking spray.
Prepare the pie crust mix according to package instructions. Evenly divide the dough into 10 pieces. Divide the dough among the cups of the muffin tin, and press into the bottom and up the sides in an even layer to form a mini crust. Refrigerate while preparing the filling.
Heat the canola oil in a large skillet over medium heat. Add the mushrooms, garlic, thyme and onions. Season with salt and pepper. Saute until the mushrooms are golden. Set aside 10 mushroom slices to garnish the top of the tarts. Set aside 1/3 cup mushrooms and onions for Round 2 Recipe Braised Beef and Mushroom Soup.
Add the remaining sauteed mushrooms and onions with the walnuts into the bowl of a food processor fitted with a blade attachment. Pulse to coarsely chop. Add the breadcrumbs and beef broth, and a pulse a few times to mix in.
Spoon the mushroom and walnut mixture into the pie crusts in the muffin tin. Top each with a reserved mushroom slice. Bake until the crust is golden, 20 to 25 minutes. Remove from the oven and cool in the tin about 30 minutes before carefully removing the tarts.

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