• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Delicious Everyday logo

  • Home
  • Recipes
  • Cookbook
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Cookbooks
  • About
  • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cookbooks
    • About
    • Freebies
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetarian Recipes

    Mushroom & Leek Tarte Tatin

    Published: Feb 16, 2011 · Updated: Apr 20, 2021 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Mushroom & Leek Tarte Tatin
    Mushroom & Leek Tarte Tatin
    Mushroom & Leek Tarte Tatin
    Mushroom & Leek Tarte Tatin
    Mushroom & Leek Tarte Tatin
    Mushroom & Leek Tarte Tatin

    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 my free e-cookbook packed with reader favorite vegetarian recipes!

    Recipe

    Mushroom & Leek Tarte Tatin

    Mushroom & Leek Tarte Tatin

    Recipe adapted from No Time To Cook by Donna Hay
    No ratings yet
    Print Pin Save Saved!
    Author: Delicious Everyday

    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.
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    More Vegetarian Recipes

    • Orange Olive Oil Cake
    • Lavender Shortbread Cookies
    • Oven Roasted Zucchini and Squash
    • Vegan Pumpkin Pie With Coconut Whipped Cream Topping

    Reader Interactions

    Comments

    1. muppy says

      March 13, 2011 at 7:12 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

        March 13, 2011 at 8:40 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
    2. delicieux says

      February 25, 2011 at 1:49 pm

      Thank you so much 😀

      Reply
    3. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    4. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    5. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    6. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    7. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    8. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    9. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    10. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    11. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    12. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    13. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    14. veggietestkitchen says

      February 25, 2011 at 3:27 am

      wow your food is so chic and increible. i would love to eat this!! magnificent pictures.
      My recent post Mint- Blueberry and Goat-cheese Tarts

      Reply
    15. muppy says

      February 21, 2011 at 1:15 pm

      This looks great, i will definitely try it. It's funny only 1% are poisonous, you have the impression it's more then that.

      Reply
    16. Xiaolu says

      February 20, 2011 at 11:13 pm

      What a beautiful and delicious idea! I adore mushrooms and DH :).
      My recent post Pomegranate Almond Cream Cheese Danish

      Reply
    17. Natalie says

      February 20, 2011 at 9:08 pm

      Ever since becoming a vegetarian I have become slightly obsessed with mushrooms. This looks almost as good as mushroom risotto - will have to try making it and find out!

      Reply
    18. Prerna@IndianSimmer says

      February 20, 2011 at 2:53 pm

      Wow, u have a gorgeous blog here! I'm so glad you commented on mine 'cos now I got to know about your beautiful photography and recipes!

      Reply
      • delicieux says

        February 20, 2011 at 4:10 pm

        I'm so glad you stopped by Prerna. Hope to see you again 🙂

        Reply
    19. Karen says

      February 19, 2011 at 7:15 pm

      MMMM... nothing is more perfect than mushrooms and thyme. What a beautiful little tarte!

      Reply
      • delicieux says

        February 20, 2011 at 4:10 pm

        Thank you so much Karen 😀

        Reply
    20. Gastronomy Gal says

      February 18, 2011 at 2:25 pm

      this seriously looks amazing. just awsome. I love mushies- must try this recipe.

      Reply
    21. MaryMoh says

      February 18, 2011 at 11:49 pm

      I always thought tarte tartin is sweet. How wrong am I! That's why I need to learn more baking 😀 Your mushroom tarte tartin looks delicious. I love mushrooms, too.

      Reply
      • delicieux says

        February 19, 2011 at 1:39 pm

        It was delicious MaryMoh. I can definitely recommend it. 🙂 Thanks for stopping by.

        Reply
    22. pearlsandprose says

      February 18, 2011 at 12:07 am

      I've had tarte tatin with apples, but not this. Looks so good, will have to try.
      My recent post A rose and an update

      Reply
    23. Sylvie @ GITK says

      February 16, 2011 at 9:53 pm

      This is an elegant way to serve mushrooms and easy to assemble too!
      My recent post wine liquid memories

      Reply
    24. Zo Zhou says

      February 16, 2011 at 8:02 pm

      I have to agree with the Egyptians and Romans - a delicacy and gift indeed! This sounds amaaazing, would love to try it with tomatoes and caramelised onion! Cheers for the idea!

      Reply
      • delicieux says

        February 17, 2011 at 6:50 am

        I agree with the tomato and caramelised onion idea, I'd thought of that one too. Thanks for stopping by 🙂

        Reply
    25. Iron Chef Shellie says

      February 16, 2011 at 1:52 pm

      oh my, that looks and sounds amazing!!
      My recent post Hide &amp Seek Melbourne

      Reply
      • delicieux says

        February 16, 2011 at 2:19 pm

        Thanks Shellie. It was delicious and it's been requested again so I know it was a hit. 🙂

        Reply
    26. The Little Teochew says

      February 16, 2011 at 1:29 pm

      Oh pretty pretty! I will try this the next time. Leeks & mushrooms are just such a yummy combo. 🙂
      My recent post Raspberry Sorbet Without A Machine

      Reply
    27. Fitter Than Choc says

      February 16, 2011 at 7:55 am

      wow!! this is beautiful! I love mushrooms. I add them mostly in stir fries, and soups. They usually play a 'supporting' role in my dishes and not a 'star' like this dish. The idea of making them in mini muffins tray is great too!!
      My recent post Mocha Cinnamon Pudding

      Reply
      • delicieux says

        February 16, 2011 at 8:00 am

        Thanks 🙂 Mushrooms definitely deserve a starring role now and again.

        Reply

    What Do You Think? Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

    New Recipes

    • Lemon Blueberry Bundt Cake
    • Vegetarian St. Patrick’s Day Dinner Ideas
    • Vegan Scalloped Potatoes
    • Vegan Beet Wellington

    Footer

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    About Us | Work with Me | Privacy & Disclosure Policy

    As an Amazon Associate I earn from qualifying purchases. See full disclosure policy here.

    © 2023 Delicious Everyday | Hook & Porter Media

    195 shares