Mushroom & Olive Tatins
In this recipe, delectable Portabellini mushrooms are roasted to juicy perfection and then lovingly wrapped in flaky puff pastry. The earthy mushrooms are layered with crunchy pine nuts and savory olives, all held together by a flavorful vegetarian tapenade. Topped with a vibrant mix of rocket leaves, toasted pine nuts, and chopped olives, each bite is a delightful medley of textures and flavors.
— Constant Cookbook
Ingredients
- 2 x 250g packs Portabellini mushroom , stalks removed
- 2 tbsp olive oil
- 1 tbsp thyme
- 1 sheet puff pastry , from a 425g pack
- 2 tbsp pine nuts
- 6 kalamata or green olives , chopped
- 2 heaped tbsp vegetarian tapenade
- 2 tsp extra-virgin olive oil
- 1 tsp balsamic vinegar
- few toasted pine nut and chopped olives
- handful rocket leaves
Instructions
- 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.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 2
Nutrition
- Calories: 822 calories
- Fat Content: 67 grams fat
- Saturated Fat Content: 15 grams saturated fat
- Carbohydrate Content: 44 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 1.95 milligram of sodium
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