Description
These Chestnut Pumpkin Mushroom Tarts are a delightful savory pastry. They combine earthy mushrooms, creamy chestnuts, and sweet roasted pumpkin in a buttery pastry shell. This vegetarian-friendly dish is perfect for cozy fall gatherings or as an elegant starter for dinner parties.
Ingredients
Scale
- For the Tart Pastry:
- 250g (1 2/3 cups) plain flour (all-purpose)
- 125g (1/2 cup) unsalted butter, cold and cubed
- 1 medium egg
- 1–2 tbsp cold water
- A pinch of salt
- For the Filling:
- 200g (7 oz) fresh pumpkin, chopped into cubes
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 200g (7 oz) fresh mushrooms, chopped (e.g., Paris or chestnut mushrooms)
- 100g (3.5 oz) cooked chestnuts, chopped
- 2 tbsp chopped fresh parsley
- 1/2 tsp dried thyme (or 1 tsp fresh thyme)
- Salt and pepper, to taste
- 2 medium eggs
- 150ml (2/3 cup) crème fraîche or heavy cream
Instructions
- Make the Pastry: Mix flour and salt in a food processor. Add butter and pulse until crumbly. Add egg and cold water until dough forms. Wrap and chill for 30 minutes.
- Roast the Pumpkin: Preheat oven to 180°C/350°F. Roast pumpkin cubes with olive oil for 20–25 minutes until tender and caramelized. Set aside.
- Prepare the Filling: Sauté shallot in oil until soft. Add garlic and mushrooms; cook until moisture evaporates. Stir in chestnuts, roasted pumpkin, thyme, parsley, salt, and pepper. Cool slightly.
- Blind Bake the Pastry: Roll out dough, line tart pans, chill 10 minutes. Prick bases, line with parchment, fill with baking beans. Bake 10 minutes, remove beans, bake 5–8 minutes more until golden.
- Fill and Bake: Whisk eggs and crème fraîche. Spoon filling into tart shells, pour egg mixture over. Bake 15–20 minutes until golden and set.
- Serve: Cool slightly before serving warm or chilled.
Notes
- For a crisp crust: Always chill the dough before rolling and blind bake to prevent sogginess.
- Make-Ahead: Prepare pastry and filling a day early, assemble before baking.
- Storage: Store in fridge up to 3 days; reheat at 150°C/300°F for 10 minutes.
- Freezing: Freeze up to 1 month, wrapped tightly. Thaw overnight in fridge.
- Variations: Use butternut squash or sweet potato instead of pumpkin, or add cheese for richness.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: European
Nutrition
- Serving Size: 1 tart
- Calories: 310
- Sugar: 4g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg