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Vegan mushroom, chestnut & cranberry tart
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Total Time:
2 hours 35 minutes
Festive tart, prepare in advance, substitute chestnut mushrooms if needed.
Ingredients:
  • 230 g gluten-free plain flour
  • ½ teaspoon xanthan gum
  • 60 g dairy-free margarine
  • 60 g vegetable shortening
  • 1 large onion
  • 2 cloves of garlic
  • 5-6 carrots (450g)
  • 250 g chestnut mushrooms
  • 360 g peeled chestnuts
  • olive oil
  • 1 teaspoon dried thyme
  • 225 g soya cream cheese
  • 250 g wild mushrooms
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 2 tablespoons garlic oil
  • 2 tablespoons dried cranberries
  • 1 tablespoon walnut oil or garlic oil
  • 1 tablespoon redcurrant jelly
  • 300 ml hot vegetable stock
  • 1 heaped tablespoon cornflour mixed with 2 tbsp water
  • 2.5 kg floury potatoes
  • groundnut oil or olive oil
Instructions:
  • Preheat the oven and a large baking tray to 180°C/350°F/gas 4. In a food processor, combine the flour, xanthan gum, margarine, vegetable shortening, and salt. Pulse until the mixture resembles breadcrumbs. Alternatively, if not using a food processor, cut the ingredients together in a large mixing bowl. Add 2 tablespoons of cold water, pulsing (or stirring) until a dough forms. Shape the dough into a ball, knead lightly for 2 minutes, then roll it out into a circle slightly larger than the tart tin. Transfer the pastry to a deep 23cm tart tin, gently pressing it into the sides and trimming the edges. Boil the potatoes for 4 minutes, then chuff them up in a colander. Coat with oil and salt, then set aside. In a frying pan, cook the onion until soft, then add carrots, garlic, thyme, mushrooms, cream cheese, and halved chestnuts. Season and spread the mixture into the pastry case. Bake the tart for 35-40 minutes until crisp. For the potatoes, increase the oven temperature to 220°C/425°F/gas 7 and continue roasting for 25-30 minutes until golden and crisp. Make the gravy by heating walnut oil and redcurrant jelly, then adding hot stock and cornflour. Simmer until desired consistency. In a pan, fry wild mushrooms, chestnuts, cranberries, and parsley. Spoon over the tart. Reheat the gravy and serve with the tart and potatoes.

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