Herkkutatti as we call it here in Finland, or Porcini is my favorite mushroom. It’s buttery delicate taste makes a meal extra special. Freshly picked from the forest these are small and plump just the way they should be. I found this fun recipe for a tarte tatin and fell in love with the idea, so for friday’s sake I decided to get my baking on. It was very easy to make and tasted truly delicious. The puff pastry is light and airy, the caramelized mushrooms add an elegant sweetness while the nuts add a bit of crunch. Everyone has to try this one out.
Ingredients 6-8 servings
- 12 small shallots
- Olive oil
- 200g porcini mushrooms (can substitute for chanterelle)
- Salt/ Black pepper
- 50g walnuts
- 100g parmesan (or goats cheese)
- 250 g puff pastry
Preheat oven to 200 C. Peal the onions and sauté on medium heat for about 10 minutes. Clean and slice the mushrooms. Add to the onions along with the sugar, salt and ground black pepper. Cook for about 5 minutes for while gently stirring around. Add in the crushed nuts.
Line the cake mold ( about 22 cm in diameter) with grease proof paper. Spoon the mushroom mixture into the cake mold. Press it gently down evenly and add the cheese on top. Roll the puff pastry dough into a circle that is a bit larger than the cake mold. Lay the dough tightly from the sides on top of the mushroom mixture. Place into the oven for about 35 minutes until the pastry has cooked. Let it cool for a couple of minutes and serve upside down. Sprinkle some thyme and fresh walnuts as garnishing.