Roast Chestnut, Mushroom and Oloroso Sherry Tart

A nigh on perfect Andalusian tart for a bright autumnal Sunday lunch. All butter pastry encased around caramelised red onions, wild mushrooms, roast chestnuts, fresh lemon thyme and gently stirred with fragrant oloroso sherry and a generous knob of butter. I put some pieces of creamy citrusy Caerphilly cheese on top of this one just to make it extra naughty. Perfect with lemon and oregano roast potatoes, lashings of buttery green vegetables and a tart cranberry sauce.

Mushroom and Chestnut Tart

Ingredients

1 packet of all butter shortcrust pastry
50g butter
1 red onion, finely chopped
250g mushrooms, finely sliced
1 tbsp of white miso
120g roasted chestnuts, halved
A few sprigs of fresh lemon thyme, leaves picked plus extra for garnishing
100ml Oloroso sherry
1 clove of black garlic, crushed
150g of herbed labneh, or you can use a commercial herbed cream cheese such as Boursin
Caerphilly cheese, cubed (optional)
1 egg, beaten

How I make it

Heat an oven to 200C/Fan 180C/Gas 6.

Roll the pastry into a large round and place onto a flat baking tray. Chill in the fridge.

Heat a large frying pan and add the butter. Add the chopped onions and mushrooms and sautée until the onions are soft and translucent. Add the miso, the chestnuts and thyme and cook until the chestnuts are golden brown. Add the sherry and garlic and cook for a further couple of minutes until all the liquid has been absorbed.

Remove the pastry from the fridge and smother it with the labneh or cream cheese leaving a generous margin around the edge. Spread the cooked onion and mushroom mixture across the top ensuring that it is evenly distributed. Top with cubes of cheese (if using).

Fold over the edges of the pastry – there is no need for perfection here, in fact the more rustic the better. Brush the edges with the egg mixture and bake for 25-30 minutes until golden brown.

Remove from the oven and allow to cool for a few minutes before serving. Garnish with sprigs of lemon thyme.

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