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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Mushroom & Leek Tarte Tatin

    Published: Feb 16, 2011 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    A mushroom tarte tatin is a wonderful way to showcase mushrooms in their own right. They have a wonderful flavour and deserve their own outing as the star of the meal occasionally.

    Mushroom & leek Tarte Tatin on a blue plate
    Jump to:
    • How to Make Mushroom & Leek Tarte Tatin
    • Recipe
    • Comments

    While many consider mushrooms a plant, or vegetable, they are in fact a fungus. Well, the fruit of a fungal organism, to be exact. If you think of the way apple trees bear fruit with seeds to produce new apple trees, the fungus that creates mushrooms bears its fruit (in this case mushrooms) to carry spores that will produce new mushrooms.

    Mushroom History

    Mushrooms have been used for thousands of years for both culinary and medicinal purposes. It's not surprising when you consider there are over 14,000 species of mushrooms available. Of the 14,000 species we know about, 700 have known medicinal properties. Surprisingly, only about 1% of mushrooms are, in fact, poisonous.

    Mushrooms have been revered by different cultures throughout history for different reasons. The ancient Egyptians thought mushrooms were a delicacy and they were eaten by the Pharaohs. The Romans thought they were a gift from God. The Greeks ate them because they thought they provided them with inner strength during a battle. And the Chinese studied and used them for medicinal purposes.

    Mushroom Nutrition

    Medically and nutritionally speaking, mushrooms are very low in calories (mainly due to the fact they are 80 to 90% water). They are high in potassium which helps lower blood pressure and reduce the risk of stroke. Their high copper levels help to form red blood cells. Mushrooms are also high in selenium (a powerful antioxidant), B vitamins, and fibre. Certain varieties of mushrooms have even more health benefits and are being researched for their medical applications—particularly in relation to cancer prevention, blood sugar regulation and effects on lowering cholesterol.

    Mushroom Recipes

    Regardless of all the health and medical benefits, I love mushrooms not only for their taste but also their versatility. They can be added to sauces, pasta, casseroles, soups, stir fries, salads, pizzas, and so much more.

    Do you like mushrooms?  What is your favourite way to enjoy them?

    close view Vegetarian Tarte Tatin on plate

    How to Make Mushroom & Leek Tarte Tatin

    1. Preheat the oven.
    2. 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.
    3. Add the mushrooms and thyme leaves to the pan and cook for a few minutes. Season with salt and pepper to taste.
    4. Cut pastry to the size of your pans.
    5. 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.
    6. 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.
    top view Mushroom & leek tarte tatin

    While you're here, be sure to grab our FREE 5-Day Meatless Meal Plan. It's packed with tasty recipes to make vegetarian cooking easy and delicious!

    Recipe

    Mushroom & Leek Tarte Tatin

    Recipe adapted from No Time To Cook by Donna Hay
    Print Recipe Pin Recipe Email Recipe
    Keyword: Delicious Everyday
    Author: Oh My Veggies

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    You may also want to try making mini tarte tatin's in a muffin tray for a party appetizer.
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Vegan Dark Chocolate Pomegranate Mousse
    Chocolate Orange Cake Recipe »

    Delicious Everyday, Gluten Free Vegetarian Recipes, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes DE, mushrooms

    Reader Interactions

    Comments

    1. delicieux says

      November 30, -0001 at 12:00 am

      Thank you so much 😀

      Reply
    2. muppy says

      November 30, -0001 at 12:00 am

      I cooked this last night! It was so yummy..... My recent post Pine Mushroom Tarte Tatin with Roasted Baby Carrot and Beetroot

      Reply
      • delicieux says

        November 30, -0001 at 12:00 am

        Hi Muppy, I am so happy to hear you enjoyed this as much as we did. I love the addition of pine mushrooms. 🙂

        Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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