Autumn pumpkin, mushroom and chestnut tart

By Sandra , blog Cuisine Addict

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Autumn pumpkin, mushroom and chestnut tart

1 Picture

Leek,onion and mushroom pie

Delicious pie

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.