Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Mushroom Tart Tatin with Onion Jam and Cauliflower Shavings

By Ben Bensoussan From Moveable Feast Season 7, Ep.1

Servings: 6 to 8


  • 1 sheet frozen puff pastry (one 14-oz. package or half of 17.3-oz. package), thawed
  • All-purpose flour
  • 1/4 cup plus 2 Tbs. rendered bacon fat or olive oil, plus additional for serving
  • 4 large Vidalia onions, trimmed and thinly sliced on the bias
  • Kosher salt
  • 5 sprigs fresh thyme
  • 1 lb. porcini mushrooms, trimmed and cut into 1/2-inch slices
  • 1/8 head cauliflower, cored
  • 1/4 cup finely sliced fresh chives, for serving


  • Heat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
  • Unfold the puff pastry and lightly roll once or twice on a lightly floured surface to remove the creases. Place on the prepared baking sheet, prick all over with a fork, and refrigerate until ready to use.
  • Warm 3 Tbs. of the bacon fat or olive oil in a large skillet over medium heat. Add the onions, season with salt, and stir to coat. Add 3 of the thyme sprigs and cook, stirring frequently, until the onions are deeply caramelized, 30 to 35 minutes. If the skillet starts to burn, add 1 to 2 Tbs. water and scrape the bottom of the skillet to deglaze. Repeat as necessary. Remove the skillet from the heat and let cool.
  • Put the mushrooms and the remaining 2 sprigs thyme in a large bowl. Drizzle with the remaining 3 Tbs. bacon fat or olive oil and season with salt. Toss to coat. Remove the pastry from the refrigerator and spread with onion jam, leaving a 1/2-inch border on all sides. Spoon the mushroom mixture on top of the onion jam (it will be a hefty mound) and transfer to the oven.
  • Bake until the pastry is puffed and golden and the mushrooms are roasted on the edges, 18 to 20 minutes. Using a Microplane grater or the small holes of a box grater, grate the cauliflower over the tart. Drizzle with additional olive oil and sprinkle with salt and chives. Cut into pieces and serve warm or at room temperature.

Season 7 Sponsors


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial