We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Here is a real good fall recipe with this chestnut, chanterelle mushroom and pumpkin pie.
Ingredients for 4 persons :
- 150 g chanterelles and button mushrooms
- 50 g chestnuts
- 100 g of pumpkin
- 1 tsp. hazelnuts
- 1 tsp. pine nuts
- 2 eggs
- 1 shallot
- 25 cl of liquid cream
- 40 g semi-salted butter
- 5 cl of semi-skimmed milk
- 1 tsp. heaped tablespoon of cornstarch
- Salt pepper
Pastry
- 200 g flour
- 100 g semi-salted butter
- 1 egg
- 5 cl of water
Read also: benefits and virtues of chestnuts for health
"Autumn" tart with chestnuts
For the shortcrust pastry:
- In a bowl, sift the flour. Dig a well and place the butter cut into pieces. Add half the water, the egg yolk and then the salt. Using your fingertips, mix until you get a smooth ball. If your dough is too dry, add the rest of the water.
- Leave the dough to rest for 1 hour in the fridge.
- Preheat the oven to 180 ° C (th.6).
- Peel the shallot, mince it.
- Clean the chanterelles.
- In a frying pan, brown the shallots in 20 g of butter then throw in the mushrooms. Sweat lightly. Reserve.
- Wash, peel and grate the pumpkin.
- In the same pan, put 20 g of butter and brown the broken chestnuts and the grated pumpkin for 2 minutes. Add the crushed hazelnuts and pine nuts. Reserve.
- In a ramekin, dissolve the cornstarch in the milk.
- In a salad bowl, beat the eggs with a pinch of salt. Add the cream, the milk-cornstarch mixture. Check the seasoning.
- On your work surface, spread the shortcrust pastry. Place it in a pie dish. Prick the bottom of the pie with a fork. Arrange the chanterelles and the chestnut / pumpkin mixture. Pour the preparation.
- Bake and cook for 40 minutes.
CHEF'S BBA
- If you are more comfortable, do not hesitate to make your shortcrust pastry directly on your counter.
Read also: benefits and virtues of chestnuts for health
Recipe: A. Beauvais, Photo: S. Thommeret
