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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


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