CHESTNUT & SHALLOT TATINS WITH MUSHROOM & MADEIRA SAUCE
Take puff pastry and top with banana shallots and ready-cooked chestnuts for these stylish vegetarian tarts - a great dinner party starter
Provided by Justine Pattison
Categories Dinner, Main course, Starter, Supper
Time 1h35m
Yield Serves 4 as a main or 6 as a starter
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Peel the shallots, cut in half lengthways and place in a single layer on a baking tray, cut-side up. Drizzle with the oil, season well and bake for 20-25 mins. Take the tray out of the oven and drizzle with the balsamic vinegar. Sprinkle with the sugar and return to the oven for 10 mins more or until golden brown and softened. Leave to stand for 10 mins.
- Unroll the pastry onto a work surface lightly dusted with flour and cut out 4 x 13cm discs (or 6 x 11cm discs if making for starters), using a bowl or saucer as a guide, if you like. Divide the shallots between 4 x 12cm non-stick, preferably loose-based mini cake tins (or 6 holes of 2 x 4-hole non-stick Yorkshire pudding tins), arranging cut-side down, nice and snugly. Scatter the chestnuts on top and press down lightly. Sprinkle with the thyme leaves and season. Place a disc of puff pastry over the shallots and chestnuts in each tin and ease down the sides using a round-bladed knife. Prick with a fork all over. Can be frozen at this point (see tip, below left) or covered with cling film and kept in the fridge for up to 8 hrs before baking.
- To make the mushroom sauce, put the dried mushrooms in a measuring jug and cover with 200ml just-boiled water. Leave to stand for 20 mins. Drain in a sieve and reserve the soaking liquor. Put the mushrooms on a board and roughly chop. Heat the oil in a medium frying pan and fry the chestnut mushrooms over a high heat for 2-3 mins until lightly browned. Reduce the heat, stir in the butter and, as soon as it has melted, add the flour and the soaked mushrooms and cook for a few secs, stirring.
- Slowly add the mushroom liquor, taking care to avoid adding any gritty bits from the bottom of the jug, then add the madeira, stirring well between each addition. Bring the sauce to a simmer and cook for 2 mins, stirring. Adjust the seasoning to taste.
- Heat oven to 220C/200C fan/gas 7. Place the cake tins on a baking tray and bake the tatins for 20-25 mins or until the pastry is golden brown and risen. Leave to cool for 5 mins, then turn out onto warmed plates. If the shallots stick to the tin, gently ease them out with a round-bladed knife and rearrange them on the pastry. While the tatins are resting, gently warm the sauce. Spoon the mushrooms on top of each tatin and allow the sauce to drizzle onto the plates. Garnish with more thyme and serve with the vegetables.
Nutrition Facts : Calories 390 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
ONION, WALNUT & MUSHROOM TARTE TATIN
This makes a substantial vegetarian main course, or try making individual tarts in Yorkshire pudding tins for a starter
Provided by Mary Cadogan
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Peel the onions and cut each into 6 wedges through the root. Heat the oil in a large pan, add onions, then gently fry for 20 mins until softened and lightly coloured.
- Add the mushrooms, sugar, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins. Stir in the walnuts. Line the base of a 20-23cm sandwich cake tin (not loose-based) with baking parchment. Spoon over the onion mixture and press it down lightly. Crumble the cheese over.
- Roll out the pastry and trim to a round, about 5cm larger than the tin. Put the pastry over the filling and tuck in the ends. Bake for 35-40 mins until the pastry is crisp and golden. Cool for 5 mins in the tin, then turn out onto a flat plate and cut into wedges. Serve with a green salad.
Nutrition Facts : Calories 546 calories, Fat 43 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 1.43 milligram of sodium
More about "mushroom and chestnut tart food"
VEGAN MUSHROOM, CHESTNUT & CRANBERRY TART - JAMIE OLIVER
From jamieoliver.com
Servings 8Total Time 2 hrs 35 minsCategory MainsCalories 760 per serving
- Start by making the pastry. Sift the flour and xanthan gum into a food processor, add the margarine, vegetable shortening and a pinch of sea salt, and pulse until the mixture resembles breadcrumbs.
- If you don’t have a food processor, place the ingredients in a large mixing bowl and cut together with the flat of a knife.Add 2 tablespoons of cold water, pulsing as you go (or stirring with a flat-bladed knife, if making the pastry by hand), until the mixture begins to pull together to form a dough.
- Tip the pastry into a large bowl (or keep in the same bowl, if making it by hand) and, using your fingertips, pull together into a ball.
CHESTNUT, MUSHROOM & CARAMELISED ONION TART
From veganfoodandliving.com
Servings 8Estimated Reading Time 2 minsCategory Vegan Recipes
VEGETARIAN CHESTNUT AND MUSHROOM PIE RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: CHESTNUT, MUSHROOM AND MADEIRA TARTS | STYLE AT …
From styleathome.com
MUSHROOM TART - THE LAST FOOD BLOG
From thelastfoodblog.com
CHESTNUT, LEEK AND MUSHROOM TARTLETS RECIPE - BBC FOOD
From bbc.co.uk
MUSHROOM AND CHESTNUT TART - #PLANTFULLNESS
From plantfullness.com
Estimated Reading Time 1 min
CHESTNUT & MUSHROOM TART — GREEN KITCHEN STORIES
From greenkitchenstories.com
Estimated Reading Time 3 mins
PUMPKIN AND MUSHROOM TART (WITH CHESTNUT FLOUR) - MAD ABOUT …
From madaboutmacarons.com
CHESTNUT, MUSHROOM & CARAMELISED ONION TART - VEGAN FOOD
From pinterest.com
RECIPE: CHESTNUT, MUSHROOM AND MADEIRA TARTS | STYLE AT HOME
From pinterest.ca
MUSHROOM, LEEK AND CHESTNUT TART — RHUBARB AND BEANS
From rhubarbandbeans.com
MEERA SODHA’S VEGAN RECIPE FOR WALNUT AND MUSHROOM SAMOSAS
From theguardian.com
FESTIVE CHESTNUT & MUSHROOM TART – MERCHANT GOURMET
From merchant-gourmet.com
MUSHROOM, LEEK, AND CHESTNUT TART — MILL HOUSE
From sussexmillhouse.com
WILD MUSHROOM AND CHESTNUT TARTS - THE INDEPENDENT
From independent.co.uk
RECIPE TIP: CHESTNUT & WILD MUSHROOM TART - FALSTAFF
From falstaff.com
CHESTNUT AND MUSHROOM TART RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
INA PAARMAN'S MUSHROOM & ONION TART | FOOD & HOME MAGAZINE
From foodandhome.co.za
MUSHROOM CHESTNUT & CRANBERRY BUCKWHEAT TART (GLUTEN FREE)
From winkyfarm.com
RECIPE - MINI MUSHROOM & CHESTNUT TARTS
From wcs.lcbo.com
NIGEL SLATER’S RECIPES FOR RED LEAVES, WARM CHEESE AND CHESTNUTS, …
From theguardian.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love