Recipe Tip: Chestnut & Wild Mushroom Tart
Top Recipe for 4 Persons. All ingredients and tips for getting it right. The flavours of mushrooms, hazelnuts and chestnuts harmonise beautifully in this woodland dish, a true celebration of autumn.
- 200 gwholemeal spelt flour
- 4 tablespoonolive oil
- 4 tablespooncold water
- 150 gcream cheese
- 150 gcooked chestnuts, peeled
- 400 gwild mushrooms (porcini, chanterelle, oyster etc)
- 1small onion
- 1large carrot
- 1 clove(s)garlic
- 1 bunch(es)parsley
- handful of hazelnuts
- salt & pepper
Step 1For the pastry, knead the flour, oil and water until combined and a smooth pastry forms. Leave to rest in the fridge for 1 hour.
Step 2Preheat the the oven to 180°C.
Step 3Roll 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.
Step 4For the filling, mix the cream cheese with 100g of the cooked chestnuts, reserving the most beautiful chestnuts for later.
Step 5Clean 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.
Step 6Using 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.
Step 7Place the vegetables into the pre-baked tart shell, pour the cream cheese and chestnut mixture over the top and bake for 30 minutes.
Step 8In 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.
Step 9Remove the tart from the oven, spread the chestnut-mushroom-nut mixture on top, garnish with parsley and serve immediately.