Savory Supper Tarte Tatin

By tammy1365

Ingredients

• 3 About 3 tablespoons EVOO Extra Virgin Olive Oil, divided
• 2 to 3 1/4-inch thick slices pancetta, diced
• 2 medium onions, cut into thin wedges with root attached
• Salt and pepper
• 2 teaspoons light brown sugar
• 1/2 pound cremini mushrooms, halved across horizontally
• Freshly grated nutmeg
• Marsala wine or dry sherry, for deglazing
• 1 cup whole walnuts
• 8 reconstituted figs or fresh Mission figs if in season, quartered
• Thinly sliced sage leaves or chopped fresh rosemary
• 1/3 pound shredded Fontina Val DAosta or Gruyre or crumbled gorgonzola cheese
• Parchment paper
• 1 sheet of good quality frozen puff pastry dough, such as Dufour brand, defrosted

Details

Servings 4
Adapted from rachaelrayshow.com

Preparation

Step 1

Preheat oven to 400F. Cook pancetta til brown in oil. Cook onions slowly, about 20 min. Add S&P and sugar and cook 1 min more.
Transfer to plate.

Brown mushrooms in oil on med-high 7-8 min. Add S&P and nutmeg; deglaze w/Marsala. Stir in nuts, figs and onions. Arrange on the bottom of 9 in. cake pan. Top with herbs and cheese. Top with puff pastry and bake til golden. Flip onto serving plate.