Chestnut Tart with Cavolo Nero
This chestnut tart has a crispy squash crust & filled lemony tofu which is has been topped with cavolo nero. It would make for a delicious Sunday lunch.
Servings: 4 people
Ingredients
For the chestnut tart base
- 600 g Butternut squash Peeled and cut into small chunks
- 100 g Pistachio nuts
- 100 g Pumpkin seeds
- 100 g Pre-cooked whole chestnuts I used Merchant Gourmet Whole Chestnuts
- 2 tbsp Olive oil
- 1 tbsp Maple Syrup
- The zest of 1 lemon
- A small bunch of thyme Remove the leaves
For the topping
- 1 Large shallot Finely sliced
- 100 g Shredded cavolo nero leaves
- A few sprigs of thyme Remove the leaves
- 1 Large green chilli Sliced with the seeds left in
- 500 g Silken tofu
- 1 Lemon
Instructions
- Preheat the oven to 200C, place the squash onto a baking tray with some salt, a good grind of fresh black pepper and a drizzle of olive oil, then roast for 30 minutes, or until golden and soft.
- Around 5-10 minutes before the squash is ready, place the pistachios and pumpkin seeds onto a small baking tray in the oven for them to toast until crispy or just starting to pop.
- Take everything out of the oven and place all of the ingredients (except the topping ingredients) into a food processor and blend until a pasty mixture is formed. It’s fine to have a few lumps though!
- Tip the chestnut base mixture into an oiled 24cm loose-bottomed tart tin. I also use tinfoil to loosely wrap around the outside of the tin for any excess oil to be caught on. Using the back of a spoon to press the mixture into the tin taking care to ensure the edges are neatly filled, then make a slight dip in the middle for the filling to sit in. Roast for 40 minutes, or until crisp at the edges.
- Meanwhile, heat a drizzle of olive oil in a pan then fry the sliced shallot for a few minutes before adding the cavolo nero, thyme and sliced chilli. Cook for a few more minutes until the cavolo nero starts to crispen.
- In a bowl, whip the silken tofu with the juice of a lemon and half its zest, plus a good pinch of salt and pepper.
- Spoon the silken tofu evenly over the top of the chestnut tart base, then top with the chilli & greens, you can heat this further so the silken tofu is warm and quiche like for a another 20 minutes in the oven or serve as it is.