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Autumn pumpkin, mushroom and chestnut tart


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Rate this recipe 4/5 (51 Votes)


  • 1 pastry
  • 1 shallot
  • 80 g chanterelle mushrooms
  • 100 g button mushrooms
  • 60 g tinned chestnuts
  • 120 g pumpkin
  • 1 handful of hazelnuts
  • 1 handful of pine nuts
  • 2 eggs
  • 200 ml single cream
  • 100 ml of milk
  • 1 tablespoon cornstarch
  • 50 g grated cheese
  • Salted butter
  • Salt and Pepper


servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Budget Friendly


Step 1

Preheat the oven to 180 degrees. Chop the shallot, cut off the stems of the mushrooms and slice the tops.
Put a knob of butter in a hot pan and sweat the shallot. Add the mushrooms and cook for 2 minutes. Reserve.

Step 2

Add a knob of butter in a pan and fry the chestnuts, previously crumbled. Grate the pumpkin and add it to the pan. Salt and pepper lightly, add the hazelnuts and pine nuts and cook for 2 minutes. Reserve.

Step 3

In a bowl, whisk the eggs with the cream, add the cornstarch dissolved in milk. Salt and pepper well.

Step 4

Unroll the pastry in a flan tin with greaseproof paper. Arrange the mushrooms on the pastry, then the pumpkin mixture. Cover with the egg mix and sprinkle with grated cheese.

Step 5

Bake for 40 minutes then serve with a green salad with balsamic vinegar and crushed hazelnuts.

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