LISTEN TO THE PODCAST
Traditionally, the classic Tarte Tatin is made with apples, but today we're going to try something new. Chef Steven Schmoler stopped by Tonia's Kitchen to talk about his Mushroom Tarte Tatin. Steven told Tonia he starts with sauteed mushrooms that are lightly seasoned. He then says you can have fun with the presentation by going rustic with squash and root vegetables. Or take a modern twist and use shrimp. Any way you choose, the end result will be delicious!
Traditionally, the classic Tarte Tatin is made with apples, but today we're going to try something new. Chef Steven Schmoler stopped by Tonia's Kitchen to talk about his Mushroom Tarte Tatin. Steven told Tonia he starts with sauteed mushrooms that are lightly seasoned. He then says you can have fun with the presentation by going rustic with squash and root vegetables. Or take a modern twist and use shrimp. Any way you choose, the end result will be delicious!
Method
- Heat oven to 400-degrees. 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 sandwich cake pan with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
- Roll out the pastry and trim. 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 pan, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
