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.

Chestnut Tart with Mushrooms and rainbow chard was created by Food&_ community member:

Sarah Golbaz

Sarah Golbaz

Writer & Photographer