Chestnut, Leek And Mushroom Tartlets

Serves: 4

Cooking time: 15 minutes
Preparation time: 45 minutes


Menu Signatures Rustic Chips

225g puff pastry

50g wild rice

30ml olive oil

15g margarine

375g leeks, finely chopped

100g oyster mushrooms, sliced

200g packet cooked and peeled chestnuts, chopped

2 sprigs fresh rosemary, leaves only, chopped

15ml fresh sage, finely chopped

salt and freshly ground black pepper

15-30ml  Worcestershire sauce


1. Pre heat the oven 200°C/400°F/Gas mark 6

2. Line a loose-bottomed flan ring (20cm) with puff pastry. Do not trim off excess, prick base leave to rest in the fridge for 30 minutes. Bake blind for 15-20 minutes or until cooked, then trim off the excess

3. Cook rice in boiling water for 30-40 minutes, until grains split, drain and cool

4. Heat olive oil and margarine in a frying pan, gently fry the leeks for about 5 minutes until soft, add mushrooms and fry for a further 5 minutes, stir in the chestnuts, rosemary, sage and cooked wild rice, season well, add worcheshire sauce and cook for a further 2 minutes

5. Spoon the filling into the pastry case and return to the oven for 5-10 minutes to warm through

6. Cook Menu Signatures Rustic Chips as per pack instructions

7. Serve a slice of the tart with rustic chips and braised red cabbage.

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