Chestnut tart with mushroom and leek

May 02, 2015

Chestnut tart with mushroom and leek

Written by Shipton Mill

Chestnut pastry

6oz chestnut flour

3ozs butter

2tbsp water

Combine in food processor

Cool in fridge for 30 minutes

Roll out and line 5 inch loose bottomed tin

Bake blind for 15 minutes at 180°C

Remove ceramic beans and leave to cool

Filling

2 leeks, sliced

4oz mushrooms, sliced

Butter and oil

1 dsp of plain flour

3oz cheddar cheese, grated

1 egg

Fry leeks and mushrooms lightly

Add flour and stir

Add milk and stir until thickened

Add cheese and egg and mix well

Pour into prepared pastry case

Sprinkle with a little more cheese if required

Bake at 180°C for 20-30 minutes until golden brown

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