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Chestnut, leek and mushroom tartlets

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:

Cuisine

French

Time

1 - 2 hrs

Skill Level

Advanced

Serves

4

Courses etc.

Main Courses
Side dishes
Starters

You will need

IngredientAdd
225g/8oz ready-made puff pastry Available only in our Edinburgh shops More products
55g/2oz wild rice

Limited availability due to high coronavirus demand

More products
2 tbsp olive oil More products
15g/½oz vegan spread Available only in our Edinburgh shops More products
370g/13oz leeks More products
110g/4oz oyster mushrooms More products
200g/7oz packed cooked and peeled chestnuts More products
2 sprigs fresh rosemary More products
1 tbsp fresh sage

Temporarily unavailable due to high coronavirus demand

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.

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Shopping List

Wild Rice 20min cook
Real Foods
Limited availability due to high coronavirus demand
Olive Oil Italy ORGANIC
Suma (500ml)
£9.75
Leeks ORGANIC
Real Foods
Oyster Mushrooms ORGANIC
Real Foods
Chestnuts Cooked Peeled ORGANIC
The Organic Collection (200g)
£5.25
Fresh Rosemary ORGANIC
Real Foods (1bunch)
£2.39
Fresh Sage UK ORGANIC
Real Foods (1bunch)
£2.15
Temporarily unavailable due to high coronavirus demand
Soy Sauce Tamari Gluten Free
Sanchi (300ml)
£3.89
Olive Spread dairy free, Vegan
Suma (500g)
£2.29
Available only in our Edinburgh shops
Puff Pastry ORGANIC
Dorset Pastry (325g)
£6.59
Available only in our Edinburgh shops