FRESH VEGAN Issue 4

Savory Mushroom
& Leek Tarte Tatin
By Toni Fiore
Serves 4-6
Total Prep: 45-50 minutes
Easy and elegant, my
Mushroom Leek Tarte Tatin
is a savory play on the
extremely popular French
dessert traditionally made with
apples. Bursting with juicy
mushrooms, mellow leeks and
crunchy walnuts on a tender
puff pastry crust this recipe
utilizes a cooking technique
you’ll use over and over.
Ingredients
1 sheet prepared vegan puff
pastry rolled into a 12-inch
round, placed on a parchment
paper-lined baking sheet and
refrigerated
1/2 cup walnut pieces, lightly
toasted and minced (divide in
half)
3 tablespoons refined coconut oil
or extra-virgin olive oil
2 cups sliced leeks, white and
pale parts only
1 1/2 pounds cremini,
portobello, or standard cultivated
mushrooms cleaned, trimmed,
and cut into thick slices
3 tablespoons minced fresh flat
leaf parsley (divide in half)
Sea salt
1 teaspoon fresh thyme leaves,
minced (may use 1/2 teaspoon
dried thyme, if necessary)
2 cloves fresh garlic, minced
Freshly ground white pepper to
taste
1 tablespoon walnut oil
vinaigrette (Recipe below)
Walnut Oil Vinaigrette
1 tablespoon freshly squeezed
lemon juice
Fine sea salt, to taste
1/4 cup organic walnut oil
Method
To prepare the tarte tatin:
1.Preheat the oven to 425°F.
2. Gently preheat a 10-inch cast
iron or ovenproof skillet. Toast
the walnuts in the pan, chop, and
set aside.
3. Add the oil to the pan, wait
a few seconds until it warms,
then add sliced leeks and sauté
until soft but not too browned.
Remove the leeks from the heat
and set aside.
4. Next add the mushrooms to
your pan, season lightly with
salt and sauté until they begin
to sweat, about 5 to 7 minutes.
Reduce the heat and add thyme,
garlic, shallot, half the minced
parsley and half the chopped
walnuts. Sauté an additional 1
to 2 minutes, stirring regularly
and shaking the pan. Season
generously with salt and pepper
and remove from the pan from
the heat.
5. Spread the reserved leeks on
top of the mushrooms right in the
pan, then remove the pastry from
the refrigerator and lay it over the
leek/ mushroom mixture, gently
pushing the edges of the pastry
down around the inside edge of
the pan.
6. Bake 20 to 25 minutes or until
the pastry is puffed and a rich
golden color. Combine the lemon
juice and salt and whisk until the
salt dissolves. Add the walnut oil,
whisking again to combine. Taste
for seasoning.
Remove the baked tarte from
the oven. Run a knife around the
outside edge of the pastry, set
a serving platter over the skillet,
and invert, gently lifting the pan
away.
If any mushrooms stick to the
pan, simply spoon them out and
place them on top. Sprinkle with
parsley and walnuts, drizzle with
a bit of dressing, season to taste,
and serve warm.
This dish has a lovely
presentation for a light lunch
or dinner served with a simple
green salad. You can also cut
into smaller servings for an
elegant appetizer.
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