Time

Servings

40 mins

2

 

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 frypan 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.

 

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