Chestnut, Mushroom & Caramelised Onion Tart | Vegan Food & Living

Chestnut, Mushroom & Caramelised Onion Tart

Chestnut, Mushroom & Caramelised Onion Tart

This vegan masterpiece is a delicious centrepiece that will impress any guests this Christmas. Prep the day before and pop in the oven when needed. It’s a dish you’ll lust after every Sunday after the first taste.

Total Time: 45-60 minutes

Servings: 8

Total Time: 45-60 minutes

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • For the crust:
  • 0.1875 0.1875 Tbsp ground flaxseed + 6 tablespoons of water
  • 37.5 37.5 g ground almonds (almond meal)
  • 0.0625 0.0625 tsp salt
  • 0.1875 0.1875 Tbsp dried thyme
  • 0.25 0.25 Tbsp olive oil
  • Some coconut oil to grease the tart form
  • For the filling:
  • 0.125 0.125 small white onion, peeled and finely chopped
  • A generous drizzle of olive oil
  • 9.375 9.375 g mushrooms (you can use chanterelles, shiitake, button mushrooms or a combination of all 3), washed and chopped
  • Salt and pepper to taste
  • 25 25 g vegan crème fraiche
  • 0.125 0.125 pack (180g) cooked Merchant Gourmet whole chestnuts, roughly chopped
  • Additional:
  • a few chives, finely chopped (optional)

Method

  1. Combine the ground flaxseed with the water in a bowl and set aside for 10 minutes.
  2. Pre-heat the oven to 375F/190C. Line a loose based 24cm tart pan with non-stick parchment paper and grease the sides of the pan with coconut oil.
  3. In a bowl combine the almond meal, salt, thyme and olive oil. Mix with a spoon. Then add the flaxseed mixture. The dough should have a nice consistency and not be too wet.
  4. Using your fingers and/or a spoon spread the dough evenly into the prepared tart pan. Then make fork marks all over the tart crust, so that moisture can evaporate when the tart is in the oven.
  5. Place the tart crust in the oven and bake blind for 15-20 until the edges start to brown.
  6. Remove from the oven and allow to cool.
  7. Whilst the tart crust is in the oven, prep the filling, by heating a non-stick pan over a medium heat, pouring in a generous amount of olive oil and pan frying the onions until they are soft and translucent. Add the mushrooms together with a pinch of salt and pepper and pan fry until the mushrooms soften and the onions start to brown.
  8. Remove from the heat, mix in the crème fraiche and chestnuts, and pour the mixture into the cooked tart crust. Spread the mixture evenly with the back of your spoon if need be and return to the oven for 10 minutes.
  9. Once done, remove from the oven and serve immediate with a sprinkle of chives and a fresh side salad.

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