Mushroom and Chestnut Tart
Creamy Mushroom and Chestnut Tart
- Prep Time10 min
- Cook Time50 min
- Total Time1 hr
- Pastry - Short crust (Pre made or home made)
- 1 large onion
- 3 Garlic Cloves
- 4 carrots
- 250g Chestnut mushrooms
- Soy Sauce
- Liquid Smoke
- 360g Pureed Chestnuts
- Whole Chestnuts for the Top (optional)
- 1 tsp dried thyme
- 225g soya cream cheese (plain or garlic)
- Wild mushrooms (optional)
- Parsley (fresh)
- 2 tbsp dried cranberries (optional for Christmas and can be soaked in Port)
Turn the oven on 180°C/350°F/gas 4
Make the pastry if making homemade pastry or remove the ready made pastry out of the fridge to get to room temperature.
Place the pastry in a tart tin and bake blind.
Chop the onion, crush the garlic, then grate or put the carrots in a food processor to grate, and slice the mushrooms.
Place the onion into a frying pan and lightly fry, then add the garlic, carrots and start to cook.
Pop the mushrooms into another frying pan and fry the mushrooms in soy sauce and liquid smoke.
Add the mushrooms into the pan with onions, garlic and carrots and mix.
Now add the chestnut puree and sage and mix throughout the mixture.
Now add the soya cream cheese to the mixture and stir.
Add the mixture to the pastry case carefully spooning the filling into the pastry case until it level with the top.
Cook for 35 to 40 minutes until the pastry is crisp. Now remove the tart cover loosely in foil to keep the heat in and set aside for 20 minutes.
Serving garnish with fresh parsley, wild mushrooms, whole chestnuts and cranberries. All of these are optional because its still delicious without them.
Rich and creamy and lots of flavour.
Add whole chestnuts, wild mushrooms and cranberries to the top to make a great centre piece for Christmas dinner.