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Chestnut, leek and mushroom tartlets

Name: Chestnut, leek and mushroom tartlets
Total time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 225g/8oz ready-made puff pastry; 55g/2oz wild rice; 2 tbsp olive oil; 15g/½oz vegan spread; 370g/13oz leeks; 110g/4oz oyster mushrooms; 200g/7oz packed cooked and peeled chestnuts; 2 sprigs fresh rosemary; 1 tbsp fresh sage; 1-2 tbsp shoyu

Makes either four individual tartlets with 10cm/4in loose-bottomed flan rings or one larger one using a 20-22cm/8-9in flan ring.

Customer Rating:
5.0

(1 votes)

Posted by: Rhona
On: 27/11/2008

Cuisine

French

Time

1 - 2 hrs

Skill Level

Advanced

Serves

Courses etc.

Main Courses
Side dishes
Starters

You will need

Ingredient	Add
225g/8oz ready-made puff pastry	Available only in our Edinburgh shops	More products
55g/2oz wild rice		More products
2 tbsp olive oil		More products
15g/½oz vegan spread	Awaiting stock	More products
370g/13oz leeks		More products
110g/4oz oyster mushrooms		More products
200g/7oz packed cooked and peeled chestnuts	Pre-Order now for dispatch after 16/12/2024	More products
2 sprigs fresh rosemary		More products
1 tbsp fresh sage	Awaiting stock	More products
1-2 tbsp shoyu		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 200C/400F/Gas 6.
Roll out the pastry on a lightly floured board. Use to line either four individual 10cm/4in loose bottomed flan rings or one 20cm/8in large one.
Do not trim the excess pastry yet. Prick the base all over and leave to rest in the fridge for 30 minutes.
Bake blind for 15-20 minutes until the pastry is cooked, then trim off the excess.
Cook the rice in boiling water until the grains split (about 30-40 minutes). Drain and allow to cool.
Heat the olive oil and margarine in a frying pan and gently fry the leeks for about five minutes until soft. Do not allow to brown.
Add the mushrooms and fry for a further five minutes, then stir in the chestnuts, rosemary, sage and cooked wild rice and season well with salt and freshly ground black pepper.
Add the shoyu and cook for a further two minutes.
Spoon the filling into the pastry case(s) and return to the oven to bake for 5-10 minutes, until warmed through.