Chestnut, leek and mushroom tart with coriander seeds is prepared with my favorite whole wheat pie crust. It makes for a hearty, nourishing winter dish for those chilly days out there.
When it comes to dinner, I like to gather around a comforting vegetarian meal, prepared with wholesome, seasonal, and natural ingredients. Mushroom and chestnut season is coming to an end soon and I intend to make the best of the time left and include them in my cooking. This savory tart is packed with hearty flavors and will make your taste buds travel to the enchanting scents of Mother Nature in the nearest forest.
Wholesome ingredients you need for this recipe:
- Whole-wheat flour. You could go for all-purpose flour instead but whole-wheat flour comes with a lot more vitamins and nutrients.
- Plain ricotta cheese. It’s a good source of calcium. Note that for a vegan option, you can swap ricotta cheese with vegan cashew ricotta cheese.
- Whole chestnuts. Relatively low in calories and fats, chestnuts are a rich source of minerals, vitamins, phytonutrients, and dietary fiber. Important note for this recipe: make sure you use them cooked, or don’t forget to cook them if you buy them raw.
- Cremini mushrooms. They are low in fat and they are entirely cholesterol-free. Instead of cremini, you can use your favorite wild mushrooms.
- Leeks. They’re high in nutrients (magnesium, vitamins A, C, and K) with small amounts of fiber, copper, vitamin B6, iron, and folate.
Note that there are no eggs and no butter in this recipe, which makes the whole tart low in cholesterol.
How to make this savory tart recipe?
Start with the whole-wheat crust. With just a few basic and wholesome ingredients – whole-wheat flour, salt, olive oil and water – the dough comes together beautifully. It has a subtle nutty taste that makes it way more flavorful than any regular pie crust. For a quicker version and also if you’re not too much into whole-wheat flavor, use my easy pie crust recipe, prepared with all-purpose flour. It’s a no-fail pie crust that I like to use for all my savory pies and sometimes even for my dessert pies (if so, add one Tablespoon of sugar to the dough). Once your dough is ready, I recommend to prick the bottom with a fork and pre-bake it.
Next, prepare the ricotta-leek filling. This layer will bring some freshness to the dish. Sauté sliced leeks with shallots and olive oil in a skillet, add whole coriander seeds (the little detail that gives the dish an edge) and combine with fresh ricotta cheese. Then spread the mixture all over the pre-baked pie crust.
Finally, top with mushrooms and chestnuts. I like to gently sauté them in a frying pan with olive oil and fresh thyme to bring additional flavors. Then simply display them all over the ricotta layer, and bake for a few minutes. And voilà, your savory tart is ready!
More savory tarts or quiches you’ll love:
- Rustic Mushroom Galette with Goat Cheese and Chorizo
- Beet and Blue Cheese Quiche
- Pear and Blue Cheese Tart with Walnut Crust
- Leek and Comté Quiche
- Onion Ricotta Tart with Whole Wheat Crust
If you like chestnuts, try also:
- Comforting Chestnut, Pumpkin and Red Lentil Soup
- Mushroom and Chestnut Winter Risotto
- Chestnut Soup with Fresh Sage
Chestnut, leek and mushroom tart with coriander seeds is prepared with my favorite whole wheat pie crust. It makes a hearty, nourishing winter dish for those chilly days out there.
For the whole wheat crust:
- 2 cups (230g) whole-wheat flour
- 1 pinch salt
- 1/3 cup (80 ml) olive oil
- 1/3 cup (80 ml) water, lukewarm
For the filling:
- 5.3 ounces (150g) small cremini mushrooms*
- 5.3 ounces (150g) cooked chestnut*
- 3 Tablespoons olive oil, divided
- 2 sprigs fresh thyme
- Salt and pepper, to taste
- 2 small shallots, minced
- 1 medium leek (or 2 small ones), sliced
- 1 Tablespoon whole coriander seeds
- 5.3 ounces (150g) ricotta cheese
For the whole wheat crust:
- Preheat the oven to 410°F (210°C). Grease a 9-inch (23 cm) pie dish with oil and set aside.
- In a large bowl, combine whole wheat flour with salt, olive oil and lukewarm water until ingredients stick together and form a firm dough. Add more water if needed.
- Roll into a large disk and line the prepared pie dish with the crust.
- Prick with a fork and pre-baked the crust for about 10 minutes.
For the filling:
- Heat half of the olive oil in a skillet on medium heat, then add cremini mushrooms and whole chestnuts. Season with fresh thyme leaves, salt and pepper, and sauté for a few minutes, until mushroom are cooked but still firm in texture. Transfer to a shallow dish and set aside.
- Wipe the skillet with paper towel, then heat the remaining olive oil on medium heat. Add shallots, leeks and cook until soft and tender. Sprinkle coriander seeds all over, season with salt and pepper and cook for one more minute. Pour in ricotta cheese and stir briefly.
- Spread the leek-ricotta filling onto the bottom of the pie crust, then top with mushrooms and chestnuts.
- Bake for 5 to 10 minutes, and it’s ready!
* If cremini mushrooms are too big, cut them in half. Same with chestnuts.
Keywords: Chestnut, leek and mushroom tart