Vegan mushroom, chestnut and cranberry tart

Vegan mushroom, chestnut and cranberry tart

Ingredients

• 230g plain flour
• 60g dairy-free margarine
• 60g vegetable shortening

Filling

• 1 onion, finely chopped
• 2 cloves garlic, minced
• 5 large carrots, grated
• 250g mushrooms, sliced
• 10 sprigs thyme
• 1 tsp chilli flakes
• 250g chestnuts, peeled and cooked
• Handful cranberries
• 360g soya cream cheese
• 1 tsp nutmeg, freshly grated
• Handful parsley, finely chopped
• 1 tbsp cranberry sauce
• Parsley, finely chopped for granish

Method

1. Preheat the oven to 180°C.
2. In a large mixing bowl, rub in the flour with the margarine and shortening until it resembles breadcrumbs.
3. Add cold water, a little bit at a time and push mixture together until it forms a dough.
4. Wrap in cling and put in the fridge for 1 hour.
5. Remove from the cling film and roll out on a lightly floured surface.
6. Grease a tart tin with olive oil and dust with some flour and place the pastry over the tin cutting off any extra edges.
7. Prick the bottom of the base with a fork and bake blind for 10 mins.
8. In the meantime make the filling by sautéing the onions until soft.
9. Add the garlic, carrots, mushrooms and cranberries season with salt and pepper and add the thyme and cook for approx. 10 mins until the water from the mushrooms has evaporated.
10. Add the chestnuts, parsley and the soy cream cheese.
11. Add the nutmeg and season and fold through. Remove from the heat and allow to cool for a few mins.
12. Fill the pastry shell with the mixture and cook for 35 – 40 mins until set.
13. Allow to rest for a few mins before serving.
14. Top with cranberry sauce and fresh parsley and serve.