Chestnut Tart with Mushrooms and rainbow chard
Words & Photography Sarah Golbaz
For the chestnut crust:
75g spelt flour
60g chestnut flour
½ tsp coarse sea salt
3 tbsp coconut oil or ghee, butter (room temperature)
5 tbsp ice-cold water
For the filling:
150g mushrooms of choice, chopped
150g rainbow chard, chopped
1 chopped onion
2 sprigs fresh rosemary
250 ml almond cream or coconut milk
2 eggs, beaten
100 g baked ricotta or feta, crumbled
2 tbsp oil (coconut or olive)
sea salt & black pepper to taste
2 tbsp dukkah spice (or mix cumin, sesame, sumac, thyme)
For the crust
Combine the flour with salt, coconut oil and ice-cold water until dough forms. Form a ball, wrap it in plastic and chill for a minimum of 30 minutes. Preheat oven to 200°C. Roll out the dough and press it into the buttered tart pan. Prick bottom with a fork.
For the filling
Heat oil in a large skillet over medium heat. Add onion and cook until translucent. Add mushrooms, rosemary and dukkah. Cook for about 5 minutes and add chard for about 3 minutes.
Whisk cream, eggs, salt and pepper. Place vegetables and ricotta on the tart. Pour cream and egg mixture over the tart pan and bake for about 30 Min.