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Chestnut, Leek and Mushroom Tart with a Whole Wheat Crust

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Chestnut, leek and mushroom tart with coriander seeds is prepared with my favorite whole wheat pie crust.
  • Author: Delphine Fortin
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Quiches and Pizzas
  • Cuisine: Vegetarian

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.

Ingredients

Scale

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

Instructions

For the whole wheat crust:

  1. Preheat the oven to 410°F (210°C). Grease a 9-inch (23 cm) pie dish with oil and set aside.
  2. 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.
  3. Roll into a large disk and line the prepared pie dish with the crust.
  4. Prick with a fork and pre-baked the crust for about 10 minutes.

For the filling:

  1. 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.
  2. 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.
  3. Spread the leek-ricotta filling onto the bottom of the pie crust, then top with mushrooms and chestnuts.
  4. Bake for 5 to 10 minutes, and it’s ready!

Notes

* If cremini mushrooms are too big, cut them in half. Same with chestnuts.

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https://www.delscookingtwist.com/chestnut-leek-and-mushroom-tart-with-a-whole-wheat-crust/