Mushroom & Chestnut Tart Recipe

This rich and earthy tart combines sautéed mushrooms, caramelised onions, and roasted chestnuts in a crisp shortcrust base. It’s a satisfying dish perfect for a comforting main or an elegant festive starter.

Ingredients (Serves 4-6):

• 1 sheet ready-made shortcrust pastry
• 250g mixed mushrooms, finely sliced
• 1 large onion, thinly sliced
• 150g cooked and peeled chestnuts, roughly chopped
• 2 tablespoons olive oil or unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves or sage, finely chopped
• 3 large eggs (or vegan egg substitute)
• 200ml double cream (or plant-based cream)
• 50g grated Parmesan or vegan cheese (optional)
• Salt and freshly ground black pepper, to taste

Instructions:

1. Prepare the Pastry Base:

   • Preheat the oven to 200°C (180°C fan/gas mark 6).
   • Roll out the shortcrust pastry and line a 23cm tart tin. Trim the edges and prick the base with a fork.
   • Line the pastry with baking paper and fill with baking beans. Blind bake for 10 minutes, then remove the paper and beans and bake for another 5 minutes. Set aside to cool slightly.

2. Sauté the Filling:

   • Heat 1 tablespoon of olive oil or butter in a large pan over medium heat.
   • Add the onions and cook for 10-15 minutes, stirring frequently, until soft and caramelised. Remove and set aside.
   • In the same pan, add another tablespoon of oil or butter. Sauté the mushrooms and garlic for 8-10 minutes until golden and tender. Stir in the chopped chestnuts and thyme, and season with salt and pepper.

3. Prepare the Custard:

   • In a bowl, whisk together the eggs, cream, and Parmesan (if using). Season with a pinch of salt and pepper.

4. Assemble the Tart:

   • Spread the caramelised onions evenly over the pastry base.
   • Top with the mushroom and chestnut mixture, spreading it out evenly.
   • Pour the custard mixture over the filling, ensuring it covers the ingredients evenly.

5. Bake:

   • Reduce the oven temperature to 180°C (160°C fan/gas mark 4).
   • Bake the tart for 25-30 minutes, or until the filling is set and the top is golden.

6. Serve:

   • Allow the tart to cool slightly before slicing. Serve warm or at room temperature with a fresh salad or steamed greens.

Serving Suggestions:

• Pair with a drizzle of balsamic glaze for added richness.
• For extra flavor, sprinkle chopped fresh parsley or chives over the tart before serving.