| Prep: 25 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 30g | 17g | 20g |
| sugars | fibre | protein | salt |
| 5g | 2.5g | 10g | 0.62g |
Why I Love British Mushroom and Chestnut Tart
Stepping into my kitchen, I’m instantly enveloped in a world of diverse, inspired tastes—a microcosm of my beloved New York City. At first glance, this may seem an unusual choice for me to share- the Mushroom and Chestnut Tart- a traditional British recipe, seemingly miles away from the hustle and bustle of NYC. However, my city is a patchwork of cultures, a delicious mosaic of flavors from around the globe, and this recipe captures that beautifully.
This warm, savory tart, filled with earthy mushrooms and chunky chestnuts, is a reflection of my theatrical background, too. Like a well-constructed play, it involves individual elements that interact, support, and play off one another, ultimately serving to produce a memorable experience.
International Inspiration
I’ve always been fascinated by the way recipes travel and transform over time, just like musical scores or theatrical scripts. This recipe was initially inspired by Jamie Oliver – and though not every dish I create is sparked by a world-renowned chef, I love observing how cooking, like acting, is an art in which we constantly learn and borrow from others.
A Symphony of Flavors
But let’s talk about the delicious particulars. This Mushroom and Chestnut Tart has a rich, buttery crust and a creamy, satisfying filling. Each bite offers a range of textures and flavors: the earthy chestnut, mildly sweet onion, sharp cheddar, and hearty mushrooms, all perfectly balanced with the freshness of thyme. Isn’t it magical how diverse elements can come together to form a coherent, satisfying whole?
This tart, with its relaxing and indulgent character, pairs wonderfully with a simple green salad, or, for a more hearty accompaniment, a roast beef. If you’re feeling adventurous, try it with a bold Zinfandel—the wine’s fruit-forward nature and spicy undertones are a stunning contrast to the tart’s creamy, umami profile.
So even though Mushroom and Chestnut Tart may not shout “New York” from a rooftop, it reflects the eclectic, global spirit of my beloved city. Like a good play, it weaves disparate elements into a harmonious narrative—a delicious, comforting story that, as an actor and a food lover, I can’t resist sharing with you.
What You’ll Need
- 1.5 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and diced
- 1 pinch salt
- 2-3 tablespoons cold water
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 9 oz chestnut mushrooms, sliced
- 3.5 oz chestnuts, cooked and chopped
- 4 eggs
- 1 cup heavy cream
- 1/2 cup grated Cheddar cheese
- Salt and black pepper to taste
- Fresh thyme sprigs for garnish
Method
Step One
First, prepare the tart’s crust. In a large mixing bowl, combine the all-purpose flour, diced unsalted butter and a pinch of salt. Use your fingers to mix the ingredients together until they form a texture similar to breadcrumbs. Gradually add in the cold water, stirring continuously, until the mixture forms a dough.
Step Two
Once the dough is mixed, place it onto a lightly floured surface and roll out until it’s around 1/4 inch thick. Carefully lift the rolled dough and place it into your tart pan, pressing gently to fit into the corners. Trim away any excess dough from the edges. Prick the base with a fork and chill in the fridge for at least 20 minutes.
Step Three
Preheat your oven to 375F (190C). Line your tart shell with baking paper, and fill with baking beans or pie weights. Bake for about 15 minutes, then remove the weights and paper, and bake for another 5 minutes, or until the crust is golden. Remove from the oven and set aside.
Step Four
While the crust is baking, prepare the filling. Heat the olive oil in a large frying pan over medium heat. Add the finely chopped onion and minced garlic, cooking until they are soft and starting to lightly brown. Then, add the sliced chestnut mushrooms and cooked, chopped chestnuts. Continue to cook until the mushrooms are soft and all the liquid they released has been evaporated.
Step Five
In a separate bowl, whisk together the eggs and heavy cream. Stir in the grated Cheddar cheese and season with salt and pepper. Once the mushroom and chestnut mixture has cooled slightly, add it to the egg mixture and stir well to combine.
Step Six
Pour the filling into the baked tart shell and smooth the surface with a spatula. Return to the oven and bake for about 25 minutes, or until the filling has set and the top is starting to turn golden. Remove from the oven and allow to cool for a few minutes before garnishing with fresh thyme sprigs.
Step Seven
Your Mushroom and Chestnut Tart is now ready to serve. Enjoy it warm or at room temperature, either as a main meal or as part of a festive spread.
