We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Nutristia Icon
Nutristia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Autumn Vegetable and Chestnut Tart with Herb Salad
Autumn Vegetable and Chestnut Tart with Herb Salad

Autumn Vegetable and Chestnut Tart with Herb Salad
A savory tart featuring seasonal vegetables and chestnuts, paired with a fresh herb salad.
Autumn Vegetable and Chestnut Tart with Herb Salad
Ingredients:
1
Servings
  • 200
    g
     puff pastry
  • 100
    g
     chestnut
  • 150
    g
     butternut squash
  • 100
    g
     leek
  • 50
    g
     goat cheese
  • 20
    ml
     olive oil
  • 30
    g
     mixed herbs
  • 10
    ml
     lemon juice
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Autumn Vegetable and Chestnut Tart with Herb Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Roll out the puff pastry on a floured surface and place it in a tart tin.
  3. Blind bake the pastry for about 10 minutes until lightly golden.
  4. Slice the butternut squash and leeks thinly.
  5. In a pan, heat olive oil and sauté the leeks until soft.
  6. Add sliced butternut squash and cook until tender.
  7. Mix cooked vegetables with chopped chestnuts and crumbled goat cheese.
  8. Fill the pre-baked tart shell with the vegetable mixture.
  9. Bake the tart for another 20 minutes until the top is golden brown.
  10. For the salad, toss mixed herbs with lemon juice and a drizzle of olive oil.
  11. Serve the tart warm with the fresh herb salad on the side.
Nutrition Per Serving 660 g Per 100g
Energy 1503.1 kcal 228 kcal
Protein 28.5 g 4.3 g
Fibre 20.4 g 3.1 g
Salt 3.1 g 0.5 g
Sugar 22.1 g 3.3 g
Carbohydrates 180.8 g 27.4 g
Fat 88.1 g 13.3 g
  • 200
    g
     puff pastry
  • 100
    g
     chestnut
  • 150
    g
     butternut squash
  • 100
    g
     leek
  • 50
    g
     goat cheese
  • 20
    ml
     olive oil
  • 30
    g
     mixed herbs
  • 10
    ml
     lemon juice
1
Servings
0

Preheat the oven to 200°C.

Roll out the puff pastry on a floured surface and place it in a tart tin.

Blind bake the pastry for about 10 minutes until lightly golden.

Slice the butternut squash and leeks thinly.

In a pan, heat olive oil and sauté the leeks until soft.

Add sliced butternut squash and cook until tender.

Mix cooked vegetables with chopped chestnuts and crumbled goat cheese.

Fill the pre-baked tart shell with the vegetable mixture.

Bake the tart for another 20 minutes until the top is golden brown.

For the salad, toss mixed herbs with lemon juice and a drizzle of olive oil.

Serve the tart warm with the fresh herb salad on the side.

Contact About
Privacy Policy Terms of Service Sitemap