Chestnut & Wild Mushroom Tart

Food styling: Gitte Jakobsen

© Lena Staal

chestnut-tart

Food styling: Gitte Jakobsen

© Lena Staal

For the pastry

Ingredients (Serves 4)

200
g
wholemeal spelt flour
4
tablespoon
olive oil
4
tablespoon
cold water

For the filling

Ingredients (Serves 4)

150
g
cream cheese
150
g
cooked chestnuts, peeled
400
g
wild mushrooms (porcini, chanterelle, oyster etc)
1
small onion
1
large carrot
1
clove(s)
garlic
1
bunch(es)
parsley
handful of hazelnuts
salt & pepper

Method

  • For the pastry, knead the flour, oil and water until combined and a smooth pastry forms. Leave to rest in the fridge for 1 hour.
  • Preheat the the oven to 180°C. 
  • Roll out the pastry and transfer to a greased tart tin, prick the base several times with a fork. Cover with baking parchment, weigh down with dried beans or pulses and bake for 12 to 15 minutes, then remove from oven and set aside.
  • For the filling, mix the cream cheese with 100g of the cooked chestnuts, reserving the most beautiful chestnuts for later.
  • Clean the mushrooms with a small brush, chop the onion and sauté in olive oil. Add half of the mushrooms and sauté over high heat for 8 minutes to let excess moisture evaporate and brown the mushrooms.
  • Using a vegetable peeler, cut the carrot into long, thin ribbons and sauté with the onions and mushrooms. Add the crushed garlic clove, salt and pepper. Add the chopped flat-leaf parsley.
  • Place the vegetables into the pre-baked tart shell, pour the cream cheese and chestnut mixture over the top and bake for 30 minutes.
  • In the meantime, sauté the remaining mushrooms in olive oil, then add the remaining chestnuts and the roughly chopped hazelnuts, allow everything to heat through, allow to catch some some colour and season to taste.
  • Remove the tart from the oven, spread the chestnut-mushroom-nut mixture on top, garnish with parsley and serve immediately.