ONIMA recipes
Mushroom, Chestnut & Sage Tart with Habanero Koji
An open puff-pastry tart with browned mushrooms, chestnuts and sage over a thin layer of Habanero Koji and crème fraîche. Cut into six sharing pieces and serve warm.
- Yield
- 6 sharing pieces
Original recipe
Ingredients
Tart
- 1 ready-rolled all-butter puff-pastry sheet, rectangular, about 25 × 35 cm and 250–300 g per sheet (puff pastry, not shortcrust)
- 400 g brown cremini mushrooms (small brown button or “chestnut” mushrooms), whole
- 100 g plain precooked, peeled chestnuts, vacuum-packed preferred; a plain jar is fine
- 100 g shallots, peeled weight
- 6 fresh sage leaves
- 80 g crème fraîche
- 15 g ONIMA Habanero Koji
- 15 g olive oil, for browning the mushrooms
- 5 g olive oil, for the shallots
- 1 large egg, beaten, for the pastry border
- 2 g fine salt
- ¼ tsp ground black pepper
Step by step
-
Prepare
Heat the oven to 200°C conventional / 180°C fan, with a rack in the lower third. Wipe and trim the mushrooms; slice 5 mm thick. Halve and thinly slice the shallots. Break chestnuts into 1 cm pieces; finely slice the sage.
-
Brown the mushrooms
Heat the frying pan over medium-high heat. Cook mushrooms in batches without crowding the pan, dividing 15 g oil between them. Allow about 6–8 minutes per batch, stirring occasionally, until browned and the pan has no visible liquid. Transfer to a plate.
-
Finish the filling
Reduce to medium. Add the remaining 5 g oil and the shallots; cook 4–6 minutes until soft. Return mushrooms; add chestnuts, sage, salt and pepper. Stir for 1 minute, then spread on a plate and cool to room temperature.
-
Assemble
Mix crème fraîche and Habanero Koji. Unroll cold pastry onto the lined tray. Score a 2 cm border without cutting through; prick the centre with a fork. Spread the sauce mixture inside the border, then add the cooled filling in an even, shallow layer. Leave the border clear.
-
Bake
Brush the top of the border with beaten egg, keeping egg off the cut edges. Bake 25–35 minutes, until the border is deeply golden and the underside is browned and crisp when lifted with a spatula.
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Serve
Rest on the tray for 5–10 minutes, then transfer to a board and cut into 6 sharing pieces. Serve warm.
The whole recipe, at a glance
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| Ingredients | Preparation flow | ||||
|---|---|---|---|---|---|
| 1 ready-rolled all-butter puff-pastry sheet, rectangular, about 25 × 35 cm and 250–300 g per sheet (puff pastry, not shortcrust) | Spread over cold pastry, keeping the border clear. | Brush the border with egg; bake until golden and crisp. | Rest, slice and serve warm. | ||
| 80 g crème fraîche | Mix crème fraîche with Habanero Koji. | ||||
| 15 g ONIMA Habanero Koji | |||||
| 400 g brown cremini mushrooms (small brown button or “chestnut” mushrooms), whole | Brown the mushrooms in batches; let the liquid cook away. | Soften the shallots, combine the filling and cool. | |||
| 15 g olive oil, for browning the mushrooms | |||||
| 100 g plain precooked, peeled chestnuts, vacuum-packed preferred; a plain jar is fine | |||||
| 100 g shallots, peeled weight | |||||
| 6 fresh sage leaves | |||||
| 5 g olive oil, for the shallots | |||||
| 2 g fine salt | |||||
| ¼ tsp ground black pepper | |||||
| 1 large egg, beaten, for the pastry border | |||||
Equipment and notes
A parchment-lined metal tray with at least 30 × 40 cm of usable surface; a 28–30 cm frying pan; knife, board, scales, bowl, fork and pastry brush.
Buy the chestnuts already cooked. Do not use raw shell-on chestnuts, chestnut purée or sweetened/candied chestnuts. “Chestnut mushrooms” and the cooked chestnuts are two separate ingredients.
Use the same pastry-sheet size for each tart. For a larger batch, make additional tarts on separate trays rather than one thicker tart. For a half batch, cut one sheet in half and beat the egg before measuring half.