Autumn pumpkin, mushroom and chestnut tart
By Sandra , blog Cuisine Addict
Ingredients
- 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
Details
servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 40mins
Cost Budget Friendly
Preparation
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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