Lorraine CounsellComment

Mushroom, Leek and Chestnut Tart

Lorraine CounsellComment
Mushroom, Leek and Chestnut Tart

Having been vegetarian and then vegan for many years I have tried several different main dishes for Christmas lunch. Whilst I am a fan of a homemade flavoursome nut or lentil loaf, this year we are breaking convention and making this delicious leek, mushroom and chestnut tart. A wholesome crust filled with a rich combination of festive flavours pairs beautifully with your classic roast vegetables. This is also really good cold so works well with leftovers on Boxing Day.

mushroom_chestnut_tart_lowres_2.jpg

Makes one 9 inch deep tart (loose bottomed works best)

For the crust:

  • ½ cup toasted sunflower seeds
  • 1 cup rolled oats, gluten free if necessary
  • ¼ cup brown rice flour
  • ½ cup buckwheat flour
  • 1 tablespoon arrowroot powder
  • ½ teaspoon baking powder
  • ¾ teaspoon sea salt
  • 4 tablespoons olive oil
  • 4 to 5 tablespoons unsweetened non dairy milk

For the filling:

  • 1 tbsp olive oil
  • 2 medium leeks, halved and thinly sliced
  • 2 cloves garlic, finely chopped or crushed
  • 500g mushrooms, I used a mixture of wild mushrooms and chestnut mushrooms
  • 180g pack ready to eat chestnuts
  • 1 tsp fresh or dried thyme leaves
  • 50ml sherry (optional, can substitute with veg stock)
  • 150ml Oatly Creme Fraiche (you can substitute this with a thick soya cream or vegan soft cheese)
  • 1 tbsp milled flaxseed

Method

For the crust:

  1. Preheat the oven to 180˚C
  2. Place the sunflower seeds and oats in a food processor and blend until fine.
  3. Add the flours, arrowroot, baking powder and salt and process to combine.
  4. Drizzle in the olive oil while the food processor is running then add the milk slowly until the mixture starts to come together. you can check this by turning off the food processor and feeling the mixture, it should hold together when pressed.
  5. Grease the tart tin then firmly press in the crust mixture.
  6. Prick the bottom with a fork and bake for 15 minutes. 

For the filling:

  1. While the tart case is cooking, heat the oil in a large deep frying pan and saute the leeks for approx 5 minutes. 
  2. Add the garlic and cook for a couple more minutes then add the thyme and cook for another minute.
  3. Add the mushrooms and chestnuts to the pan and cook for approx 5 more minutes until softened. 
  4. Add the sherry or stock and allow to cook off for a few minutes.
  5. Stir through the creme fraiche to coat the veg then add the flaxseed and stir well.
  6. Season with salt and pepper to taste.

To assemble the tart:

  1. Once the tart crust is cooked remove from the oven and pour in the filling.
  2. Bake for a further 25-30 minutes then serve while hot or leave to cool completely.

I hope you enjoy this alternative for a festive lunch, do let me know if you try this recipe and how you get on.

Lorraine x