Mushroom Chestnut and Cranberry Tart (Vegan & Gluten Free)
Check out my short crust pastry for the base recipe. Link attached in notes
Substitute plain flour for buckwheat flour
Once base is made, let it chill in the fridge and prepare the filling
In a large pan, heat oil and cook onion and garlic until softened.
Add carrots, mushroom and cook till soften
Add vegetable stock, chickpea flour, cranberry, chopped chestnut, tomato paste and mix.
Season with a bit of salt and pepper to taste
Spoon cooked mixture into pre-made pastry case and bake in oven for 30 min
Once cooked, remove tart from oven and serve with gravy
To make gravy
Heat garlic oil and red current jelly in a small saucepan and stir till melted.
Add vegetable stock and bring to simmer
Mix corn flour and water together and gentle pour cornflour mixture into gravy, stirring continuously until desired consistency
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 page https://winkyfarm.com/2018/08/14/shortcrust-pastry-base/
*Nutrition information is approximate and is meant as a guide only*