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  • Writer's pictureBiagio D

Black Trumpet and Fig Tarte Tatin

You can read more about black trumpets here:


4 cup bread flour

1 tablespoon honey

1 tablespoon kosher salt

2 cups warm water

1 packet yeast

1 tablespoon granulated sugar

2 tablespoons butter

2 tablespoons olive oil

salt to taste

250 g black trumpets

2 8 oz containers ripe figs, sliced into thin circular slices

2 tablespoons brown sugar

2 tablespoons balsamic vinegar

1 cup arugula

1 cup mozzarella, cubed


  1. In a large bowl, combine the bread flour and salt. Mix well.

  2. In a separate large bowl, combine the warm water, yeast, honey, and sugar. Pour the yeast mixture into the flour and use a silicone spatula to stir until the dough comes together.

  3. With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost double in size.

  4. Preheat the oven to 425 degrees Fahrenheit.

  5. In the bottom of a 8 inch diameter tin, add the brown sugar and vinegar. Swirl the tin so the mixture covers the entire base.

  6. Arrange the slices of figs in a pretty pattern, covering the balsamic glaze.

  7. Roll out half of the dough (use the rest for another recipe) into a circle large enough cover the fig slices.

  8. Brush the top with olive oil and bake at 425 degrees Fahrenheit for 15 minutes. Reduce the temperature to 375 degrees Fahrenheit and bake for another 20 minutes. Increase the temperature to 425 degrees Fahrenheit and bake for a remaining 5 minutes.

  9. Meanwhile, sauté the black trumpet mushrooms in the butter, olive oil, and salt. Cook thoroughly for 10-15 minutes. Remove from heat and allow to cool.

  10. Remove the tarte Tatin from the oven and allow to cool for 5 to 10 minutes before flipping it out of the tin.

  11. Top with the arugula, mozzarella, and mushrooms and enjoy!

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