Tarte Tatin aux Champignons Sauvages et aux Cerneaux de Noix

This is a savory play on the most popular dessert in France, Tarte Tatin, which is traditionally made with apples. You will find this a perfect first course for an elegant meal, or a main course accompanied by a green salad. Wine recommendation: Serve with a chilled white, such as a Jurançon sec from southwest France.

For the Tarte

To Finish

  1. Preheat the oven to 425°F (220°C). Heavily oil a 9-inch (22.5 cm) Tarte Tatin pan or a heavy ovenproof skillet.
  2. Heat the fat in a 12-inch (30 cm) nonstick skillet over moderate heat until hot but not smoking. Add the mushrooms, season lightly with salt, and sauté just until they wilt and begin to give up their juices, 2 to 3 minutes.
  3. Mince half the parsley.
  4. Reduce the heat, add the thyme, garlic, the minced parsley and half the minced walnuts. Cook, stirring regularly and shaking the pan, for about 1 minute more. Season generously with salt and pepper and remove from the heat.
  5. Transfer the mushroom mixture to the Tarte Tatin pan or skillet. Place the Tatin pan or skillet on a baking sheet. Remove the pastry from the refrigerator and place it on top of the mushroom mixture, gently pushing the edges of the pastry down around the edge of the pan. Return to the oven and bake until the pastry is golden, 20 to 25 minutes.
  6. While the tart is baking, prepare the vinaigrette: In a small bowl, combine the lemon juice and salt and whisk to dissolve the salt. Add the walnut oil, and whisk to combine. Taste for seasoning.
  7. Remove the tart from the oven. Immediately invert a serving platter with a lip over the skillet. Quickly but carefully invert the tart on top of the serving platter so the mushrooms are on top and the pastry is on the bottom. If the mushrooms stick to the pan don’t be concerned—gently transfer them to the top of the pastry.
  8. Mince the remaining parsley and sprinkle it atop the mushrooms with the remaining walnuts. Drizzle with the walnut oil vinaigrette, season with fleur de sel, and serve.

4 to 6 servings

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