Ingredients

The following ingredients have 4 Servings
  • 50 g butter
  • 1 leek (trimmed and chopped)
  • 4 field mushrooms or 12 button mushrooms (sliced)
  • 3 sprigs of thyme (leaves removed)
  • 2 cloves garlic
  • 2 sheets low fat frozen puff pastry (thawed)
  • salt & freshly ground black pepper
  • beaten egg

Instruction

  • Preheat the oven to 180°C/335°F.
  • Melt the butter in a frying pan. Add the leek and garlic and cook until the leek is softened. Remove the leek from the pan and place in a bowl.
  • Add the mushrooms and thyme leaves to the pan and cook for a few minutes until gently cooked. Season with salt and pepper to taste.
  • If making 4 mini tart tatin, I suggest using ramekins. Grease the ramekins with butter. Turn one of the ramekins upside down on the pastry and cut the pastry to size. You will need 8 pastry rounds for 4 ramekins. If making a large tarte tatin you can either use your frying pan if it has a heat proof handle or a spring form pan. If using a spring form pan, grease. Place upside down on the pastry and trim 2 rounds to size. If using your frying pan, trim the pastry to the size of your frying pan.
  • In whatever container you use, place the cooked mushrooms in the bottom and then layer with the cooked leeks. Top with 2 rounds of pastry and then brush the top layer with beaten egg.
  • Bake in the oven for 15–20 minutes or until the pastry is puffed and golden. Remove and place a plate or wire rack on top of the container and invert.