Savoury Tarte Tatin

READY IN: 28mins
Recipe by Andy Jewell

This is a savoury version of the old french recipe. The sharp, salty feta cheese works well with the other ingredients. It makes a substantial starter or a light lunch dish and is easy and quick to prepare.

Top Review by Jug OMud

This was very tasty. Flavors were really great together (even though I forgot the balsamic vinegar!) DH and DS went back for seconds. This is despite the fact that I had a problem with the puff pastry and ended up with no puff (thanks to my great idea to try and cook in my ailing toaster oven). FYI: I chose to make this into one tarte instead of 4 tartlets. Overall, great dish! I would, however, like to experiment a little more with the crust, perhaps even making my own pastry in the future. Thank you!

Ingredients Nutrition


  1. You will need a small, shallow, circular oven-proof dish for each diner.
  2. Roll out the pastry (or buy ready-rolled sheets) and cut out circles just larger than the oven-proof dishes.
  3. Meanwhile heat the oil in a saucepan and sauté the onions until they just start to caramalise and then add the mushrooms and garlic.
  4. Cook for 2 or 3 minutes until the mushrooms are cooked through.
  5. Remove the pan from the heat.
  6. Lightly oil the oven-proof dishes.
  7. Place some of the onion-mushroom mixture in each dish and scatter with the Feta, tomatoes and olives.
  8. Place the pastry on top tucking the edges down the sides of the dishes.
  9. Brush the pastry with milk or beaten egg and bake in a medium oven 200°C for 20 minutes until the pastry is well risen and browned.
  10. To serve, run a sharp knife around the edge of the pastry to loosen it, put a plate on top of the dish and quickly turn it over.
  11. Remove the dish (carefully--it's hot) so that the pastry top now becomes a tart bottom.
  12. Add a few drops of Balsamic vinegar to each Tarte just before serving.

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