Chestnut and mushroom tart
Serves: 4 as a main, or 8 as a starter
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Chestnut and mushroom tart
This makes a simple supper served with a green salad
Serves: 4 as a main, or 8 as a starter
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
691Kcal
Fat
46gr
Saturates
23gr
Carbs
50gr
Sugars
8gr
Fibre
5gr
Protein
16gr
Salt
1.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 375g sheet ready-rolled puff pastry
- 2 tbsp rapeseed oil
- 1 red onion, sliced
- 2 garlic cloves, crushed
- 6 sage leaves, chopped
- 300g closed cup chestnut mushrooms, thickly sliced
- 200g baby button chestnut mushrooms, halved
- 100g cooked chestnuts, roughly chopped
- 125g mascarpone*
- 100g chestnut purée
- 30g Parmesan*, grated
- 1 egg, beaten
- salad leaves, to serve
Step by step
- Remove the pastry from the fridge.
- Heat 1 tablespoon of the oil in a large frying pan and fry the red onion for 5-6 minutes until softened and starting to caramelise. Add the garlic and fry for a further minute, before adding the sage and both types of mushrooms. Fry for 6-8 minutes until the mushrooms are golden and all the liquid has evaporated. Stir through the chestnuts and season well. Set aside.
- Preheat the oven to 220°C, fan 200°C, gas 7 Combine the mascarpone, chestnut purée and Parmesan and season to taste. Unroll the pastry, keeping it on the paper sheet and place on a large baking tray. Score a border around 2cm from the edge with a sharp knife and then spread the centre with the creamy chestnut purée. Spoon the mushrooms on top, keeping inside the border.
-
Brush the pastry border with the beaten egg and then drizzle the remaining oil over the mushrooms. Bake for 20 minutes. Remove from the oven and leave to cool for 5 minutes, before slicing. Serve with salad leaves on the side.
*Use vegetarian cheese if required.
