Deliciously savoury, these tarts make a tasty autumnal starter.
Hands-on time: 40 minutes
Baking time: 18 minutes
Skill level: Needs skill
For the wholemeal shortcrust:
75g wholemeal flour
150g plain flour
1/2 tsp salt
1/2 tsp caster sugar
75g coconut oil, at room temperature
2–3 tbsp cold water
For the filling:
20ml olive oil, plus 2 tsp for frying
25g plain flour
250ml cashew milk
pinch of grated nutmeg
125g baby chestnut mushrooms, thinly sliced
50g cooked chestnuts
1 tbsp chopped parsley, plus extra sprigs to decorate
salt and ground black pepper
You will also need:
6 x 11cm rectangular fluted tart tins x 4
3cm clover-shaped cutter
4 pieces of tin foil to line the tart cases
Step 1 – Make the shortcrust. In a large mixing bowl, combine the wholemeal and plain flours, salt, sugar and coconut oil together with your hands until it resembles breadcrumbs. Add the cold water, a little at a time, to form a dough.
Step 2 – Divide the dough into 4 equal pieces, and out roll each piece on a lightly floured worktop until each is large enough to cover the base and sides of a tart tin.
Step 3 – Line each tart tin with a sheet of pastry, pressing the dough into the fluted sides. Trim the edges and re-roll the trimmings to 5mm thick, then cut out 8 clover shapes. Chill the cases and clover for 10 minutes. Heat the oven to 200°C/180°C fan/400°F/Gas 6.
Step 4 – Line the tartlets with foil and baking beans, place on a baking tray along with the clover shapes and bake the cases blind for 10 minutes and until the clover shapes are light golden.
Step 5 – Remove the clovers and set aside. Remove the foil and beans from the pastry cases and return these to the oven for a further 8 minutes, until light golden.
Step 6 – Meanwhile, make the filling. Place the 20ml of oil in a small pan and add the flour. Cook over a medium heat, stirring continuously, until thickened. Gradually add the cashew milk, stirring until thickened and smooth. Add the nutmeg, and season with salt and pepper to taste.
Step 7 – Heat the 2 teaspoons of olive oil in a medium pan over a medium heat, add the mushrooms and cook for 4–5 minutes, until slightly browned, then add to the sauce along with the chestnuts and parsley.
Step 8 – Divide the filling equally between the tart cases, then top each tart with a few pastry clovers and a parsley sprig. Serve hot.