Onion, walnut & mushroom tarte tatin
Onion, walnut & mushroom tarte tatin is a lacto ovo vegetarian recipe with 4 servings. One portion of this dish contains around 14g of protein, 50g of fat, and a total of 755 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. It works best as a dessert, and is done in around 1 hour and 10 minutes. If you have walnuts, olive oil, cheese, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Red Onion, Mushroom and Blue Cheese Tarte Tatin, Vidalian Onion Tarte Tatin, and Red Onion Tarte Tatin.
Instructions
Heat oven to 200C/180C fan/gas
Peel the onions and cut each into 6 wedges through the root.
Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
Roll out the pastry and trim to a round, about 5cm larger than the tin.
Put the pastry over the filling and tuck in the ends.
Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges.
Serve with a green salad.
Recommended wine: Cream Sherry, Moscato Dasti, Port
Cream Sherry, Moscato d'Asti, and Port are great choices for Tarte Tatin. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
![NV Solera Cream Sherry]()
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.