Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Chestnut and wild mushroom tart with hazelnuts
What ripens at the same time often harmonises perfectly in terms of taste. This tart celebrates the autumnal richness of the forest - from chestnuts to mushrooms and hazelnuts.
Preparation time: 90 minutes
Difficulty level: 2 out of 5
Ingredients for the dough
| Ingredients (6 servings) | ||
|---|---|---|
| 200 | g | Wholemeal spelt flour |
| 4 | tablespoon(s) | Olive oil |
| 4 | tablespoon(s) | Cold water |
Ingredients for the filling
| Ingredients (6 servings) | ||
|---|---|---|
| 150 | g | Cream cheese (e.g. Philadelphia) |
| 150 | g | Peeled, cooked chestnuts |
| 400 | g | Wild mushrooms such as porcini mushrooms, chanterelles, oyster mushrooms, autumn trumpets |
| 1 | Small onion | |
| 1 | Large carrot | |
| 1 | Garlic clove | |
| 1 | bunch | Parsley |
| 1 | handful | Hazelnuts |
| Salt | ||
| Pepper | ||
Preparation:
- For the dough, knead the flour, oil and water until you have a homogeneous dough. Leave to rest in the fridge for 1 hour. Preheat the oven to 180 °C. Line a tart tin with the rolled-out pastry and prick the base several times with a fork. Cover with baking paper, weigh down with baking weights such as beans or similar and bake for 12 to 15 minutes.
- For the filling, mix the cream cheese with 100 g of the cooked chestnuts - but keep the best ones for later.
- Remove any soil residue from the mushrooms using a small brush. Chop the onion and fry in olive oil. Add half the mushrooms and fry over a high heat for 8 minutes so that excess moisture evaporates and the mushrooms brown.
- Using a vegetable peeler, cut the carrot into long, thin ribbons and mix into the mushrooms together with the cream cheese and chestnut mixture. Add the crushed garlic clove, salt and pepper. Add the chopped flat-leaf parsley.
- Pour the cream cheese and chestnut mixture into the tart shell, smooth out and bake for 30 minutes.
- In the meantime, sauté the remaining mushrooms in olive oil, then add the remaining chestnuts and the coarsely chopped nuts, fry and season to taste.
- Remove the tart from the oven, spread the chestnut-mushroom nut mixture on top, garnish with parsley and serve immediately.
