Mushroom Chestnut & Cranberry Buckwheat Tart (Gluten Free)

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Last year The Winkyfarm hosted Christmas day lunch at our house & it was my first Christmas as a plant eater. I had no idea what I could bring to the table that was festive enough for the season. Being a passionate & attentive cook for most of my life, I was known to be the hostess with the mostess, so it was a real struggle to find something that would stand out from the rest & not just looked at as a side. I also really wanted something the extended family would try & not just brush it off as ‘Vegan’ food.

Luckily, whilst searching for inspiration I came across one of Jamie Oliver’s Christmas Special’s where he had made a mushroom, chestnut & cranberry tart. Good old reliable Jamie…

Sadly however, being summer here in Melbourne, chestnuts were not in season, deciding to persist I substituted the chestnuts with some super tasty sweet potatoes, which complimented the dish beautifully! I’ve gotta say I was pretty happy with the end result & so were much of the family, some even coming back for sneaky seconds… Success!

And now with chestnut season in full swing, I thought I’d try it again but using buckwheat flour to give it my own gluten free take.

The chestnut, carrots & cranberries bring a delicate sweetness to the tart. Paired with roasted vegetables, crispy potatoes and a generous serving of cranberry gravy, second time round was just as satisfying.

This recipe was adapted from ‘Jamie Oliver’s, Vegan Mushroom Chestnut & Cranberry Tart’. Recipe by Pippa Kendrick


Mushroom Chestnut and Cranberry Tart (Gluten Free)

Mushroom Chestnut and Cranberry Tart (Vegan & Gluten Free)

Course Main Course
Cuisine Traditional, Vegan
Keyword Tarts, Vegan
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6
Calories 239 kcal


  • 2 tbsp Extra virgin olive oil
  • 1 Large brown onion diced
  • 3 Cloves of garlic crushed
  • 1/4 tsp Sea salt
  • 2 Large carrots grated
  • 300 g Brown mushroom sliced
  • 360 g Peeled chestnuts chopped
  • 1 tbsp Cranberries
  • 1 tbsp tomato paste
  • 250 ml Vegetable Stock
  • 3 tbsp Chickpea Flour


  • 1 tbsp Garlic Oil
  • 1 tbsp Red Current Jelly
  • 300 ml Vegetable Stock
  • 2 tbsp Water
  • 1 tbsp Cornflour


  1. Check out my short crust pastry for the base recipe. Link attached in notes

    Substitute plain flour for buckwheat flour

  2. Once base is made, let it chill in the fridge and prepare the filling

  3. In a large pan, heat oil and cook onion and garlic until softened. 

  4. Add carrots, mushroom and cook till soften

  5. Add vegetable stock, chickpea flour, cranberry, chopped chestnut, tomato paste and mix. 

  6. Season with a bit of salt and pepper to taste

  7. Spoon cooked mixture into pre-made pastry case and bake in oven for 30 min

  8. Once cooked, remove tart from oven and serve with gravy


  1. To make gravy

    Heat garlic oil and red current jelly in a small saucepan and stir till melted.

  2. Add vegetable stock and bring to simmer

  3. Mix corn flour and water together and gentle pour cornflour mixture into gravy, stirring continuously until desired consistency

Recipe Notes

If you prefer a thick gravy, add more cornflour mixture.

If you prefer a runnier gravy, add more vegetable stock.

Nutrition Label does not include buckwheat pastry base

Prep time does not include pastry making time

You can find these in the shortcrust pastry recipe pageĀ

*NutritionĀ information is approximate and is meant as a guide only*

Nutrition Facts
Mushroom Chestnut and Cranberry Tart (Gluten Free)
Amount Per Serving (340 g)
Calories 239 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 507mg22%
Potassium 671mg19%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Vitamin A 3650IU73%
Vitamin C 28.1mg34%
Calcium 36mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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