Tag: tatin

Small mushroom tatin – Salt & Pepper – Italian Cuisine

Ingredients for 6 people

Small mushroom tatin, preparation

1) Clean the mushrooms, slice them and brown them in a pan with the garlic, a drizzle of oil, parsley and thyme; remove garlic and parsley, season with salt and pepper.

2) With a pastry rings 10 cm in diameter, made from puff pastry 6 discs and keep them aside.

3) Cut out 6 squares of baking paper and arrange them on a plate; using the pastry cutter, distribute a handful of coarsely chopped hazelnuts inside each one; then, for each tatin, form a layer of mushrooms, then distribute a little sliced toma cheese and parmesan on top.

4) Remove the pastry rings and completely cover the composition with a disc of pastry forming one dome. Prick pasta with a fork.

5) Transfer the plate in the oven at 190 ° for about 15 minutes. Remove from the oven and leave to cool for a few minutes out of the oven.

6) Turn the tatin, gently peel off the paper e serve immediately.

Published 11/22/2021

Tarte tatin with figs – Italian Cuisine

Wash the figs well and peel them, removing only the green part, leaving the white intact before the pulp, then cut them in half.

Line the mold with parchment paper and spread both the sugar and the butter in flakes on the bottom.
Arrange the figs, with the cut side facing down, so as to cover the entire bottom, then cover them in turn with the puff pastry, trying to tuck the edges down.
Prick the pastry with a fork, brush it with milk and cook for about 30 minutes or until golden brown at 200 ° C, in a preheated convection oven.

The fig tarte tatin is ready: let it cool, then turn it upside down on a serving plate and serve.

Mini tatin with artichoke and anchovy – Italian Cuisine

Ingredients for 8 people

1) Remove the artichokes from the conservation oil and drain them well by placing them upside down on an inclined cutting board. Brush with butter 8 muffin molds, line the bottom with a small disc of parchment paper.

2) Meanwhile, mince the garlic with a handful of parsley leaves and 1 teaspoon of Pine nuts. Spread the leaves of the artichokes and stuff them with rolled anchovies and i whole pine nuts left and place 1 artichoke in each mold with the stuffed side down. Sprinkle them with the chopped parsley and garlic.

3) Cut out 8 discs of puff pastry as large as the mouth of the molds. Place the pasta on top of the artichokes, tucking it in slightly. Cut the remaining pastry into strips and line the inner edge of the molds. Bake the mini tatin in the upper part of the oven at 200 ° for about 12 minutes, until the pastry is well cooked and golden. Remove from the oven, let them rest for a few minutes, turn out the artichokes, turn them upside down and serve warm, garnishing with the leftover parsley.

Ingredients for 6 people

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Ingredients for 8 people

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