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🍽️ Savory Chestnut Tart

1040 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt flour
• 125 g cold butter
• 1 pinch salt
• 1 egg
• 400 g pre-cooked chestnuts
• 200 g chanterelles
• 1 shallot
• 4 spring onions
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 200 ml whipping cream
• 50 g crème fraîche
• 3 eggs
• 75 g freshly grated parmesan
• nutmeg
• 1 handful chives (5 g each)

Instructions

1. 1. Mound the spelt flour on a clean work surface.
2. 2. Mix the flour with the salt.
3. 3. Press a well into the center of the flour.
4. 4. Cut the butter into small cubes.
5. 5. Distribute the butter pieces around the well.
6. 6. Place the egg in the center of the well.
7. 7. Roughly chop all ingredients together with a knife.
8. 8. Knead the mixture quickly by hand into a dough.
9. 9. Shape the dough into a ball.
10. 10. Wrap the dough ball in cling film.
11. 11. Store the dough in a cool place for about 30 minutes.
12. 12. Preheat the oven to 180 degrees Celsius conventional heat.
13. 13. Lightly grease four small tart pans (approx. 12 to 14 cm in diameter).
14. 14. Drain the chestnuts and let them drain well.
15. 15. Cut the chestnuts into small pieces.
16. 16. Clean the chanterelles and chop them roughly.
17. 17. Wash the spring onions and remove the tough ends.
18. 18. Slice the spring onions into thin rings.
19. 19. Peel the shallot.
20. 20. Dice the shallot finely.
21. 21. Heat some oil in a frying pan.
22. 22. Sauté the shallot, chestnuts, and chanterelles over medium heat for 5 to 7 minutes.
23. 23. Remove the pan from the heat.
24. 24. Stir the spring onions into the mushroom mixture.
25. 25. Season the filling with salt and pepper.
26. 26. Let the filling cool down slightly.
27. 27. Divide the dough into four equal parts.
28. 28. Dust the work surface with a little flour.
29. 29. Roll out each dough part flat.
30. 30. Place the dough bases into the tart pans.
31. 31. Distribute the mushroom filling evenly over the dough bases.
32. 32. Mix cream and crème fraîche in a bowl.
33. 33. Whisk the eggs into the cream mixture and beat everything well.
34. 34. Stir the grated cheese into the liquid.
35. 35. Season the quiche mixture with salt, pepper, and nutmeg.
36. 36. Pour the liquid over the filling in the tart pans.
37. 37. Bake the tarts in the preheated oven for 35 to 40 minutes until golden brown.
38. 38. Remove the tarts from the oven.
39. 39. Let the tarts cool in the pans.
40. 40. Carefully loosen the tarts from the pans.
41. 41. Wash the chives.
42. 42. Shake the chives dry.
43. 43. Cut the chives into fine rings.
44. 44. Sprinkle the finished tarts with the chive rings.

Nutrition per serving

• kcal: 1040
• Protein: 26 g · Fett/Fat: 66 g · Carbs: 87 g