Savory Mushroom Chestnut Tart

I was rummaging through my pantry one chilly November afternoon when I found a jar of vacuum-packed chestnuts I'd forgotten about. On a whim, I tossed them into a mushroom tart I was making for dinner. The sweet, nutty warmth they added turned that simple supper into something I now make every autumn.

The first time I served this tart, my friend Claire took one bite and asked if I'd trained in France. I laughed and told her the truth: I just let good ingredients do the work. She's asked me to bring it to every gathering since.

Ingredients

• Puff pastry: A sheet of ready-made puff pastry saves time and always puffs up golden and flaky if you keep it cold before baking.
• Olive oil and butter: Using both gives the filling a richer, rounder flavor than oil alone.
• Yellow onion: Chop it fine so it melts into the filling and sweetens as it cooks.
• Garlic: Two cloves add just enough warmth without overpowering the mushrooms.
• Mixed mushrooms: Combining cremini, shiitake, and button mushrooms builds layers of earthy, umami depth.
• Cooked chestnuts: Look for vacuum-packed or jarred chestnuts to save the hassle of roasting and peeling your own.
• Fresh thyme and rosemary: These herbs smell like the forest floor and make the whole kitchen feel like a French countryside inn.
• Sea salt and black pepper: Season generously to bring out the natural sweetness of the vegetables.
• Eggs and heavy cream: They form the custard base that holds everything together with creamy richness.
• Gruyere or Emmental cheese: Either melts beautifully and adds a nutty, slightly sharp note that complements the mushrooms.
• Nutmeg: Just a pinch warms up the custard and ties all the flavors together.

Instructions

Prepare the pastry:

Roll out your puff pastry to fit a 23 cm tart pan, then prick the base all over with a fork to prevent puffing. Chill it for 10 minutes so it holds its shape in the oven.

Blind bake the shell:

Line the chilled pastry with parchment and fill with baking beans, then bake at 200C for 12 minutes. Remove the beans and paper, then bake 5 minutes more until the base turns lightly golden.

Saute the aromatics:

Heat olive oil and butter in a large skillet over medium heat, then cook the onions for 3 minutes until they soften and turn translucent. Stir in the garlic and let it cook for just 1 minute until fragrant.

Cook the mushrooms:

Add the sliced mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they release their liquid and it mostly evaporates. The mushrooms should be tender and deeply browned.

Add chestnuts and herbs:

Stir in the chopped chestnuts, thyme, rosemary, salt, and pepper, then cook for 2 more minutes to let the flavors mingle. Remove from heat and let the mixture cool slightly.

Mix the custard:

In a bowl, whisk together the eggs, cream, grated cheese, nutmeg, salt, and pepper until smooth and well combined.

Assemble the tart:

Spread the mushroom and chestnut filling evenly over the pre-baked tart shell. Pour the custard mixture over the top, making sure it seeps into all the gaps.

Bake until set:

Slide the tart into the oven and bake for 25 to 30 minutes until the custard is golden on top and just set in the center. Let it cool for 5 to 10 minutes before slicing so the filling firms up.

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One rainy Sunday, I made this tart and ate a slice at my kitchen counter with a cup of tea. The steam from the custard mixed with the scent of rosemary, and for a moment everything felt perfectly calm. That's when I realized this dish is as much about the quiet ritual of making it as it is about the eating.

How to Store and Reheat

This tart keeps well in the fridge for up to three days if you cover it loosely with foil. I like to reheat slices in a 180C oven for about 10 minutes so the pastry crisps back up. Microwaving works in a pinch, but the pastry will soften.

Swaps and Variations

If you can't find chestnuts, try roasted walnuts or hazelnuts for a different nutty note. Swapping Gruyere for crumbled goat cheese gives the custard a tangy, creamy edge. I've also folded in a handful of wilted spinach or sauteed leeks when I want extra greens.

Serving Suggestions

I usually serve this tart warm with a crisp green salad dressed in a light vinaigrette. It pairs beautifully with a chilled glass of Chardonnay or a dry Riesling. For a heartier meal, add roasted root vegetables or a bowl of soup on the side.

• Serve warm or at room temperature for the best texture and flavor.
• Garnish with a few fresh thyme leaves or a drizzle of truffle oil for a special occasion.
• Leftovers make an excellent lunch the next day, especially with a side of pickled vegetables.

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This tart has become my go-to when I want to impress without stress. I hope it finds a place at your table too, filling your kitchen with the smell of butter, herbs, and something a little bit magical.

Recipe FAQs

→ What type of mushrooms work best for this tart?

Mixed varieties like cremini, shiitake, and button mushrooms provide a balanced earthy flavor and texture.

→ Can I prepare the pastry in advance?

Yes, blind baking the puff pastry shell ahead helps maintain a crisp base and reduces assembly time later.

→ How do the chestnuts contribute to the dish?

Chestnuts add a subtle sweetness and a tender texture that balances the savoriness of the mushrooms.

→ What herbs complement the filling flavors well?

Fresh thyme and rosemary add aromatic depth, enhancing the earthiness of the mushrooms and chestnuts.

→ Is this tart suitable for vegetarians?

Yes, it uses no meat products and is rich in vegetables and dairy, making it vegetarian-friendly.