These savory shortcrust tarts hold roasted pumpkin, mushrooms and cooked chestnuts in an egg-and-cream filling. Parsley and thyme season the vegetables.
Kitchen note: Cook the mushroom moisture away and blind-bake the pastry before adding the filling.
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Irresistibly Cozy Chestnut Pumpkin Mushroom Tarts
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Diet: Vegetarian
Description
Irresistibly Cozy Chestnut Pumpkin Mushroom Tarts to Warm Up Your Table
Ingredients
- 250g (1 2/3 cups) plain flour (all-purpose)
- 125g (1/2 cup) unsalted butter, cold and cubed
- 1 medium egg
- 1–2 tbsp cold water
- A pinch of salt
- 200g (7 oz) fresh pumpkin, chopped into cubes
- 1 tbsp olive oil
- 1 small shallot, finely chopped
- 1 garlic clove, minced
- 200g (7 oz) fresh mushrooms, chopped (e.g., Paris or chestnut mushrooms)
- 100g (3.5 oz) cooked chestnuts, chopped
- 2 tbsp chopped fresh parsley
- 1/2 tsp dried thyme (or 1 tsp fresh thyme)
- Salt and pepper, to taste
- 2 medium eggs
- 150ml (2/3 cup) crème fraîche or heavy cream
Instructions
- Mix flour and salt in a food processor. Add butter and pulse until crumbly. Add egg and cold water until dough forms. Wrap and chill for 30 minutes.
- Preheat oven to 180°C/350°F. Roast pumpkin cubes with olive oil for 20–25 minutes until tender and caramelized. Set aside.
- Sauté shallot in oil until soft. Add garlic and mushrooms; cook until moisture evaporates. Stir in chestnuts, roasted pumpkin, thyme, parsley, salt, and pepper. Cool slightly.
- Roll out dough, line tart pans, chill 10 minutes. Prick bases, line with parchment, fill with baking beans. Bake 10 minutes, remove beans, bake 5–8 minutes more until golden.
- Whisk eggs and crème fraîche. Spoon filling into tart shells, pour egg mixture over. Bake 15–20 minutes until golden and set.
- Cool slightly before serving warm or chilled.
Notes
- This dish is vegetarian-friendly.
- Perfect for cozy fall gatherings or elegant dinner parties.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 tart
- Calories: 310
- Sugar: 3g
- Sodium: 150mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Chestnut Pumpkin Mushroom Tarts
Why This Recipe Works
- Roasting softens the pumpkin cubes before assembly.
- Cooked chestnuts add texture to the mushroom filling.
- Blind-baking prepares the pastry for the egg-and-cream mixture.
Serving, storage and recipe notes
This dish is vegetarian-friendly. Perfect for cozy fall gatherings or elegant dinner parties.
Frequently Asked Questions
Are the chestnuts raw?
No. Use cooked chestnuts, chopped, as listed in the filling.
Do the mushrooms cook before filling the tarts?
Yes. Cook them with the shallot and garlic until their moisture evaporates.
Why are the shells baked first?
The recipe blind-bakes the pastry with baking beans, then briefly without them, before filling.
Can I serve the tarts cold?
Yes. Cool slightly and serve warm, or serve chilled as the recipe suggests.
