Mushroom and chorizo tart Tatin

September 14, 2013 (Last Updated: January 11, 2019)

TO DRINK: Clos Malverne basketpressed Pinotage: rich and fruity.

Mushroom and chorizo tart Tatin

Serves: 4
Cooking Time: 40 mins


  • 50g butter
  • 1 garlic clove, crushed
  • 250g mixed mushrooms
  • ½ red onion, finely diced
  • 150g chorizo, thinly sliced
  • 500g ready-made puff pastry
  • 30ml (2 tbsp) chives, snipped
  • watercress, to serve



Preheat the oven to 220°C.


Heat the butter in a pan and gently fry the garlic, mushrooms and onion until soft. Stir in the chorizo andtransfer the mixture to a lightly greased 25cm cake tin.


Lightly roll out the puff pastry and cut a piece to fit over the top of the mushroom mixture.


Bake until golden and puffed, about 20 – 25 minutes.


Turn the tin over and unmould the tart. Serve garnished with the chives and wa

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