These are individual tarte tatins so multiply to the quantity as needed.
Ingredients
1-2 saffron milk cap mushrooms per tart
25g taleggio cheese per tart
1 sheet of puff pastry per tart
25g butter
butter for greasing the bowls
vino cotto
salt and pepper
Method
Pre heat oven to 200°C/400°F
Grease the ramekins.
Thinly slice the saffron milk cap mushrooms.
Heat the butter in a large fry pan and cook the mushrooms for 2 minutes or till softened. season with good pinch of salt.
Place a layer of mushrooms into the greased ramekin bowls and then drizzle with some vino cotto.
Place a 25g piece of taleggio on the mushroom base and season with pepper
Place in a layer of puff pastry, folding over the corners if needed. You could cut the pastry to the exact size if you wish.
Top with another layer of cooked mushrooms…
…then the last layer of puff pastry. Smear the top with some butter and then place in the hot oven. Cook for about 20 minutes or till the top is beautiful and golden.
Remove from the oven and using a knife, make sure the outside isn’t stuck to the ramekin. Flip the tart onto a plate very carefully and serve immediately.
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Posted 19th March
With Mother’s Day only a month away, I thought I would put up a recipe that would surely bowl her over, especially if you turn up with a bottle of bubbly to go along with it – it would certainly put a smile on my face!
I have used Saffron Milk Caps because the colour is so vibrant and they still retain a firm texture (and I have a ton from our last mushrooming venture!) but if you are having trouble getting a hold of them you could use a Swiss brown and button mushroom mix.
The Vino Cotto adds a gorgeous sweetness to the earthy mushrooms and the melted Taleggio is to die for. Each crispy bite is heaven!
This is such an adaptable dish for whatever the occasion is as you can make a large version to share around a table, or individual tarts that can be served with a little salad on the side as an entree or even as finger food, made in little muffin tins to pass around at parties – and everyone is going to love them!
Happy Mother’s Day!
Enjoy,
Blondie
- 1-2 saffron milk cap mushrooms per tart
- 25g taleggio cheese per tart
- 1 sheet of puff pastry per tart
- 25g butter
- butter for greasing the bowls
- vino cotto
- salt and pepper
- Pre heat oven to 200°C/400°F
- Grease the ramekins.
- Thinly slice the saffron milk cap mushrooms.
- Heat the butter in a large fry pan and cook the mushrooms for 2 minutes or till softened. season with good pinch of salt.
- Place a layer of mushrooms into the greased ramekin bowls and then drizzle with some vino cotto.
- Place a 25g piece of taleggio on the mushroom base and season with pepper.
- Place in a layer of puff pastry, folding over the corners if needed. You could cut the pastry to the exact size if you wish.
- Top with another layer of cooked mushrooms then the last layer of puff pastry. Smear the top with some butter and then place in the hot oven. Cook for about 20 minutes or till the top is beautiful and golden.
- Remove from the oven and using a knife, make sure the outside isn’t stuck to the ramekin. Flip the tart onto a plate very carefully and serve immediately.
Oh my, that looks amazing! Thanks for sharing, I must give it a try.
Thanks vegeTARAian, let us know how you go 🙂
Blondie