Chestnut and mushroom tarts.
Created by sean, Tuesday, 18 April 2006
Ingredients
At a glance
Cooking Method
Type
Main Ingredient
Preparation Time
Cooking Time
Budget
Seasonality
Makes
4
- 250g puff pastry, or trimmings, rolled to 2-3 mm thick
- 12 fresh chestnuts
- 4 large shallots, peeled and finely chopped
- 2 cloves of garlic, peeled and crushed
- A good knob of butter
- 400g wild mushrooms, cleaned and cut into good sized chunks
- 250ml double cream
- 1tbsp freshly grated Parmesan
- 2tbsp chopped parsley
- Salt and freshly ground black pepper
Method/steps
- As the filling is a little too gooey for slicing a larger tart, this is better if you use 4 tart tins measuring approximately 21/2-3cm high by 10cm. Cut the pastry about 2cm larger than the tins and line them, firming the pastry up to and a little over the top of the tins with your thumb and forefinger. With a fork, prick the pastry all over on the inside of the tins, including the sides. Line them with greaseproof paper or foil and fill them with baking beans (dried old beans or the metal baking beans you can buy).
- Leave to rest in the fridge for 1 hour at least or better still overnight.
- Pre-heat the oven to 180C/gas mark 4.
- Meanwhile criss-cross the pointed end of the chestnut with a knife. Bake the cases for 20 minutes, then remove the baking beans and return to the oven for 5-10 minutes until lightly coloured. Bake the chestnuts in the same oven for 10 minutes. Remove pastry from the tins and leave on a wire rack to cool. When cool, peel and cut the chestnuts in half.
- Gently cook the shallots and garlic in the butter for 2-3 minutes until soft, add the mushrooms, season and cook with a lid on for 3-4 minutes, stirring every so often until they soften. Add the cream and Parmesan and continue to simmer until the cream thickens and just coats the mushrooms. Add the chestnuts and parsley and re-season if necessary.
- To serve, warm the tarts and fill with the mushroom mixture, or you can stir in an egg yolk before you fill them and cook them under a grill to give a baked, glazed effect.
Reviews
|
