May 02, 2015
Chestnut tart with mushroom and leek
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
