Details
Method
Preheat the oven to 190C / 170oC Fan / 375F. Grease 4 individual tart dishes, and line with the pastry. We like to use ready rolled for simplicity, but you can always make your own.
Pop a piece of baking paper in each tart and fill with ceramic baking beans, or alternatively uncooked rice or lentils. Pop into your preheated oven and bake for 7 mins, just to allow the pastry to start to cook. After the 7 mins remove from the oven and set aside while you make your filling.
Take a non-stick frying pan and drizzle in your oil. Place on a medium heat and add your onion. Fry for a few mins until they start to soften. Add the leeks and continue to fry until they are soft. Add in the herbs and season with a twist of salt. Crumble in your chestnuts and continue to stir for a few mins until all your filling is combined and softened in the pan. Remove from the heat until needed.
Beat together your egg and cream in a small jug. You are now ready to put your tarts together and bake.
To complete, remove the baking beans and baking paper from your pastry cases. Spoon in the leek and chestnut mixture and spread evenly into your tarts. Finally, gently pour over your egg mixture making sure each tart has an even amount distributed through the filling. Pop back into your hot oven and bake for 10 mins until the egg mixture is set. Whilst these are cooking you can make your mushroom sauce.
To make your mushroom sauce, heat a little more of your bread dipper in a non-stick pan on a medium heat on your hob. Slice your mushrooms and add to the pan, fry until cooked through, adding a little more of your oil if needed. When the mushrooms are cooked gently stir in the cream, and season to taste. Remove from the heat and serve drizzled over the tarts.
