Recipes

12 Days of Christmas Recipes: Day 4

Hello everyone

It is still really cold here, and today it is raining too. A good day to snuggle up with the kittens by the fire (actually the animals have taken over all of the spaces by the fire!).

The recipe today is a quick and easy mushroom and chestnut tart.

Mushroom and Chestnut Tart

Serves 6. Prep time: 10-15 mins. Cooking time: 25-30 mins

Ingredients:

1 rectangular sheet of ready rolled puff pastry (without butter for a vegan recipe)

300g Chestnut mushrooms or a mix of wild and chestnut mushrooms

3 Shallots, thinly sliced

1 clove of garlic, crushed

3-4 sprigs fresh thyme

1 tbsp chopped parsley

150g cooked chestnuts, halved (or chopped if you prefer)

2 tbsp olive oil

Sea salt and freshly ground black pepper

Plant milk to brush pastry

Method:

1: Preheat the oven to 180°C / Gas 4

2: Line a baking sheet with greaseproof paper

3: In a frying pan, gently heat 1 tbsp olive oil and cook the sliced shallots with a sprinkling of salt, until the onions are translucent and just starting to brown, about 10 mins. Remove and set aside

4: Heat a further tbsp olive oil and add the mushrooms. Cook until browned, turning occasionally (add more oil if needed).

5: Add the chestnuts and then stir in the thyme, garlic, salt and pepper. Cook for a further one or two minutes.

6: Place the pastry sheet on the prepared baking sheet and score around the pastry, about 1cm in from the edge. Do not cut right through the pastry. Prick the pastry all over with a fork inside the scored edge.

(You could also cut the pastry sheet into 6 to make individual tarts, and score each one)

7:  Spread the shallots over the pastry, then top with the mushroom and chestnut mix

8: Brush the edges of the pastry with the plant milk and bake in the oven for 25-30 minutes, or until the pastry is golden brown and puffed up.

9: Sprinkle with chopped parsley to serve

Variations:

There are endless variations to this tart:

  • Use cherry tomatoes. Spread vegan pesto on the pastry before topping with halved cherry tomatoes – I use different coloured tomatoes to make it look pretty. Sprinkle with fresh chopped basil once cooked.
  • Fry courgette, red pepper, aubergine with onion and garlic for another topping idea, or courgette, onion and mushroom.

A really quick and easy lunch or supper dish. I always keep some spare pastry in the freezer – just in case!

Another recipe tomorrow.

Have a lovely evening.

Ali x

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