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1
To make the tatin, preheat oven to 350 degrees.
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2
Butter a 9-inch round gratin dish.
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3
Melt 2 tablespoons of the butter and 1 tablespoon of the oil in a large, heavy skillet over medium heat.
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4
Add the onions and cumin and cook until golden brown and soft, stirring from time to time, about 4 minutes.
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5
Transfer to a bowl.
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6
Melt 1 tablespoon butter in the skillet, add the potatoes and toss to coat.
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7
Season with 1 teaspoon salt and pepper.
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8
Layer the potatoes in the prepared dish.
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9
Bake until tender, about 40 minutes.
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10
Set aside for 15 minutes.
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11
Top the potatoes with the goat cheese and then the onion mixture.
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12
Place the pastry on a work surface and press out the seams.
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13
Cut out a 9-inch circle and pierce it all over with a fork.
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14
Place the pastry over the cheese.
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15
Meanwhile, to make the sauce, melt 2 teaspoons of the butter in a medium saucepan over medium heat.
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16
Refrigerate the remaining 2 tablespoons butter.
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17
Add the mushrooms, shallots, garlic, thyme, tarragon and basil and cook until softened, about 5 minutes.
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18
Add the Madeira and dry red wine and simmer until reduced by half, about 6 minutes.
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19
Add the broth and simmer until reduced to 3/4 cup, about 20 minutes.
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20
Increase oven heat to 400 degrees.
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21
Bake the tatin until the pastry is brown, about 25 minutes.
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22
Meanwhile, bring the sauce to a simmer.
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23
Cut the butter into small pieces.
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24
Remove the pan from the heat and gradually whisk in the butter pieces.
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25
Remove the thyme sprig.
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26
To serve, run a small knife around the edge of the tatin to loosen.
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27
Invert onto a plate and cut into 4 wedges.
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28
Place 1 wedge on each of 4 plates and spoon some of the sauce around each one.
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29
Serve immediately.
