Manon’s Chestnut & Mushroom Tartlet

Ingredients

• 75 g wholemeal flour
• 150 g plain flour
• 1/2 tsp salt
• 1/2 tsp caster sugar
• 75 g coconut oil, at room temperature
• 2–3 tbsp cold water
• 20 ml olive oil, plus 2 tsp for frying
• 25 g plain flour
• 250 ml cashew milk
• pinch of grated nutmeg
• 125 g baby chestnut mushrooms, thinly sliced
• 50 g cooked chestnuts
• 1 tbsp chopped parsley, plus extra sprigs to decorate
• salt and ground black pepper

Instructions

1. 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.

2. 2

   Divide the dough into 4 equal pieces, and roll out each piece on a lightly floured worktop until each is large enough to cover the base and sides of a tart tin.

3. 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.

4. 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.

5. 5

   Remove the clovers and set aside. Remove the foil and beans from the pastry cases and return them to the oven for a further 8 minutes, until light golden.

6. 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.

7. 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.

8. 8

   Divide the filling equally between the tart cases, then top each tart with a few pastry clovers and a parsley sprig. Serve hot.