Ingredients
-
THE CRUST
- 1.5 tbsp ground flaxseed and 6 tbsp water
- 3 cups/300g ground almonds (almond meal)
- ½ tsp salt
- 1 ½ tbsp dried thyme
- 2 tbsp olive oil
- Some coconut oil to grease the tart dish
- 1 small white onion, peeled and finely chopped
- A generous drizzle of olive oil
- 75g mushrooms (you can use chanterelles, shiitake, button mushrooms or a combination of all 3), washed and chopped
- Salt and pepper to taste
- 200g vegan crème fraiche
- 1 pack (180g) Merchant Gourmet Whole Chestnuts, roughly chopped
- a few chives, finely chopped (optional)
THE FILLING
Instructions
- Combine the ground flaxseed with the water in a bowl and set aside for 10 minutes.
- Pre-heat the oven to 375F/190C. Line a loose based 24cm tart pan with non-stick parchment paper and grease the sides of the pan with coconut oil.
- In a bowl combine the almond meal, salt, thyme and olive oil. Mix with a spoon. Then add the flaxseed mixture. The dough should have a nice consistency and not be too wet.
- Using your fingers and/or a spoon spread the dough evenly into the prepared tart pan. Then make fork marks all over the tart crust, so that moisture can evaporate when the tart is in the oven.
- Place the tart crust in the oven and bake blind for 15-20 until the edges start to brown.
- Remove from the oven and allow to cool.
- Whilst the tart crust is in the oven, prep the filling, by heating a non-stick pan over a medium heat, pouring in a generous amount of olive oil and pan frying the onions until they are soft and translucent. Add the mushrooms together with a pinch of salt and pepper and pan fry until the mushrooms soften and the onions start to brown.
- Remove from the heat, mix in the crème fraiche and chestnuts and pour the mixture into the cooked tart crust. Spread the mixture evenly with the back of your spoon if need be and return to the oven for 10 minutes.
- Once done, remove from the oven and serve immediate with a sprinkle of chives and a fresh side salad.
Good to know!
This dish works great for a leftover lunch the next day too, serve with a rocket leaves, tomatoes and a splash of balsamic.
4 comments
I tried this and it tasted good. However, the mixture is very runny and ran out so over three plate when cut, as that is the consistency of three vegan ( Oatley) creme fraiche when hot. Any suggestions please.
Hi Kathleen, this tart can be frozen. Make sure you defrost thoroughly before cooking! Enjoy.
Can this tart be frozen. Thanks
I have had a pack of Merchant Gourmet chestnuts in my food cupboard for ages (part of a foodie gift) promising myself I WOULD have a go at the chestnut and mushroom tart recipe idea suggested on the packet. I, at last, made it for a lunch at home with friends, today and it was EXCELLENT! Quite a sophisticated and earthy flavour.
I used a ready-rolled, short-crust pastry and baked the case and made the filling the evening before, ready to put together the next day. I heated it for 30 mins at190°c , protecting the crust edge with foil to avoid it getting over-browned.
We had a fig and goat-cheese salad with it (with a honey, red-wine vinegar, olive-oil, honey, chopped mint dressing) which complemented it beautifully. I will definitely bake this tart again. Thank-you for the recipe.