Mini cepes tarte tatins

Preparation

1. Pre-heat your oven to 210°C. In mini tart moulds (10 cm diametre) , cut and place your puff pastry in each hole. Using a fork, poke each tart base and sprinkle with Esplette spices, then place into oven on a tray. Lower the temperature to 180°C and cook for 15 minutes. To make sure the pastry does not ride, place baking beans into the bottom of the tray.
2. Thoroughly  wash the cepes with a little scrubbing then cut them into slices. In a big pan, fry the shallot, garlic and icoorporate the mushrooms using olive oil. Fry until a lovely golden brown.
3. Rub the pastry with garlic and butter. Place the slices of mushroom into the bottom of each hole and put back into oven for a further 10 minutes at 180°C. Place each circle of pastry in the moulds, turn over and demould to obtain mini tarte tatins. Sprinkleparsley.
4. Can be served as a starter or main course, with a side salad.