Ingredients

• 1 Zucchini 
• 6 button mushrooms
• 1 leek
• 1 tbsp butter
• 1 tbsp balsamic vinegar
• 1-2 tsp Double Shot
• 1 sheet puff pastry
• Salt and pepper

Glaze

• 2 tbsp butter
• 2 tbsp honey
• 2 tbsp balsamic vinegar

Method

Preheat the oven to 200°C.

Prepare the vegetables by cutting the leek and zucchini into 2cm pieces and trimming the mushroom stalks.

Cut a circle of puff pastry 2cm bigger than the pan you are using (we used an 18cm pan).

Heat the oven-proof frying pan over medium heat and melt the butter and balsamic vinegar. Sauté the vegetables on both sides for 2-3 minutes until slightly browned and take off the heat.

Pack the vegetables in quite tightly as they shrink a little after cooking. Sprinkle over the Double Shot and season.

Lay the circle of puff pastry over the vegetables and tuck down the side of the pan.

Bake 200°C for 20 minutes until golden and puffed and the pastry is cooked through. Remove from the oven and carefully tip out onto a serving plate.

Using the same pan make the glaze by adding the butter, balsamic & honey and stir to combine. Simmer for a 1-2 minutes until thickened. Pour over the tarte tatin and serve.