Possible Cooking Methods: Stovetop and Oven Air Fryer
This rich and decadent savory tart is especially nice with a mixed green salad for a meatless meal, but can also be served in smaller wedges as an elegant first course or appetizer. It is a twist on the classic apple Tarte Tatin, where the pastry bakes on top of the filling, rather than the other way around. With the pastry baking on top, you’re sure to get a crispy result, which can be a challenge when making a regular tart. Using puff pastry also helps with this since the delicious flaky layers of pastry separate slightly in baking.
1½ tablespoons butter, divided*
½ Vidalia (or other sweet) onion, sliced
½ tablespoon sugar
salt and freshly ground black pepper
8 ounces cremini mushrooms, sliced
1 teaspoon fresh thyme leaves
4 ounces grated Swiss or Fontina cheese
1 sheet frozen puff pastry, thawed
*Quantity changes for alternate methods
Stovetop and Oven Directions
Serves:2
Cooking Time:40 minutes
1. Pre-heat the oven to 400°F.
2. Melt 1 tablespoon of the butter in a 10-inch sauté pan over medium heat. Add the sliced onions and sauté until they start to soften. Add the sugar, season with salt and freshly ground black pepper and continue to cook on medium-low heat until the onions start to brown, stirring occasionally. Remove the onions from the pan and set them aside.
3. Add ½ tablespoon of the remaining butter to the pan and sauté the mushrooms over medium-high heat until they start to brown. Return the onions to the pan and sauté the vegetables together for another minute. Do not let them get too dark because they will have more cooking time in the oven later on. Remove the pan from the heat and sprinkle the thyme leaves and grated cheese on top to cover.
4. Cut a 12-inch circle out of the puff pastry sheet. Place the circle of puff pastry over the cheese and tuck the edges into the pan. Pierce a few holes in the puff pastry to create steam vents and transfer the pan to the oven.
5. Bake the tart in the oven for 20 to 25 minutes, until the pastry is golden brown and cooked through. Remove the pan from the oven and let it sit for 5 minutes. Place a plate over the puff pastry and carefully invert the tart onto the plate.
6. Cut the tart into wedges and garnish with sprigs of thyme. Serve warm with a simple mixed green salad.
Additional Cooking Directions for
Caramelized Onion and Mushroom Tarte Tatin
Air Fryer Directions
Serves:2
Cooking Time:25 minutes
Change Ingredients: Replace 1½ tablespoons of butter with 3 tablespoons melted butter, divided
1. Pre-heat the air fryer to 400°F.
2. Toss the onions with half of the melted butter, season with salt and freshly ground black pepper and air-fry for 7 minutes, tossing several times. Transfer the onions from the air fryer to a bowl and set them aside.
3. Toss the mushrooms with the remaining melted butter and air-fry for 5 minutes, shaking the basket a few times during the cooking process. Add the mushrooms to the onions in the bowl.
4. Line a 7-inch cake pan with aluminum foil. Arrange the onions and mushrooms in the bottom of the pan and sprinkle the thyme leaves and grated cheese on top to cover.
5. Cut a 9-inch circle out of the puff pastry sheet. Place the circle of puff pastry over the cheese and tuck the edges into the pan. Pierce a few holes in the puff pastry to create steam vents. Transfer the cake pan to the air fryer basket. (You can use an aluminum foil sling to help with this by taking a long piece of aluminum foil, folding it in half lengthwise twice until it looks like it is about 26-inches by 3-inches. Place this under the cake pan and hold the ends of the foil to move the cake pan into and out of the air fryer basket.) Air-fry at 350°F for 10 to 12 minutes, until the puff pastry has browned and is cooked through. Remove the tart from the air fryer. Place a plate over the puff pastry and carefully invert the tart onto the plate.
6. Cut the tart into wedges and garnish with sprigs of thyme. Serve warm with a simple mixed green salad.