Chestnut & shallot tatins with mushroom & madeira sauce
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Chestnut & shallot tatins with mushroom & madeira sauce

By Justine Pattison

Take puff pastry and top with banana shallots and ready-cooked chestnuts for these stylish vegetarian tarts – a great dinner party starter

  • Prep:30 mins
    Cook:1 hrs 5 mins
    plus soaking
  • More effort

Nutrition per serving

  • kcal 390
  • fat 22g
  • saturates 8g
  • carbs 37g
  • sugars 10g
  • fibre 3g
  • protein 7g
  • salt 0.5g

Ingredients

  • 550g medium-sized banana shallot
  • 2 tbsp sunflower oil
  • 2 tsp balsamic vinegar
  • 1½ tbsp light soft brown sugar
  • 320g pack ready-rolled puff pastry
  • plain flour, for dusting
  • 100g vacuum-packed cooked chestnuts, quartered
  • 2 tsp thyme leaves, plus extra to garnish
  • roasted carrots, to serve
  • steamed cabbage, to serve
  • handful dried mixed mushrooms (you need around 3 tbsp)
  • 2 tbsp sunflower oil
  • 140g chestnut mushrooms, sliced
  • 1 tbsp butter
  • 1 tbsp plain flour
  • 3 tbsp Madeira

Tip

To freeze

Cover the unbaked Tatins tightly with foil while in their tins and freeze for up to 1 month. Put the cooled sauce in a freezer bag and freeze for up to 1 month. To serve, thaw the Tatins and mushroom sauce overnight in the fridge, then bake as above. Reheat the sauce in a saucepan, stirring often, until piping hot.

Method

  1. Heat oven to 200C/180C fan/gas 6. Peel the shallots, cut in half lengthways and place in a single layer on a baking tray, cut-side up. Drizzle with the oil, season well and bake for 20-25 mins. Take the tray out of the oven and drizzle with the balsamic vinegar. Sprinkle with the sugar and return to the oven for 10 mins more or until golden brown and softened. Leave to stand for 10 mins.

  2. Unroll the pastry onto a work surface lightly dusted with flour and cut out 4 x 13cm discs (or 6 x 11cm discs if making for starters), using a bowl or saucer as a guide, if you like. Divide the shallots between 4 x 12cm non-stick, preferably loose-based mini cake tins (or 6 holes of 2 x 4-hole non-stick Yorkshire pudding tins), arranging cut-side down, nice and snugly. Scatter the chestnuts on top and press down lightly. Sprinkle with the thyme leaves and season. Place a disc of puff pastry over the shallots and chestnuts in each tin and ease down the sides using a round-bladed knife. Prick with a fork all over. Can be frozen at this point (see tip, below left) or covered with cling film and kept in the fridge for up to 8 hrs before baking.

  3. To make the mushroom sauce, put the dried mushrooms in a measuring jug and cover with 200ml just-boiled water. Leave to stand for 20 mins. Drain in a sieve and reserve the soaking liquor. Put the mushrooms on a board and roughly chop. Heat the oil in a medium frying pan and fry the chestnut mushrooms over a high heat for 2-3 mins until lightly browned. Reduce the heat, stir in the butter and, as soon as it has melted, add the flour and the soaked mushrooms and cook for a few secs, stirring.

  4. Slowly add the mushroom liquor, taking care to avoid adding any gritty bits from the bottom of the jug, then add the Madeira, stirring well between each addition. Bring the sauce to a simmer and cook for 2 mins, stirring. Adjust the seasoning to taste.

  5. Heat oven to 220C/200C fan/gas 7. Place the cake tins on a baking tray and bake the Tatins for 20-25 mins or until the pastry is golden brown and risen. Leave to cool for 5 mins, then turn out onto warmed plates. If the shallots stick to the tin, gently ease them out with a round-bladed knife and rearrange them on the pastry. While the Tatins are resting, gently warm the sauce. Spoon the mushrooms on top of each Tatin and allow the sauce to drizzle onto the plates. Garnish with more thyme and serve with the vegetables.

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