Autumn Chestnut Tart

A simple tart with autumnal flavours - chestnuts, squash and mushrooms.

Preparation Time:
Cooking Time:
Yield: 6 servings


  • 2 yellow onion (~350g)
  • 400g butternut squash
  • 20mL olive oil (~18.3g)
  • 350g chestnuts, frozen
  • 2 cloves garlic (~12g)
  • 120g button mushrooms
  • 500g puff pastry (Jus Rol)
  • ½tsp dried rosemary (~0.5g)
  • ½tsp dried thyme (~0.5g)


  1. Peel and dice the onion and squash (approx. 1cm pieces), discarding any seeds. 400g squash was about half the squash.
  2. Heat the olive oil in a frying pan and then fry the onion and squash until softened, about 10 minutes on a medium heat.
  3. Add the frozen chestnuts and fry for another 5 minutes, stirring regularly to prevent sticking.
  4. Preheat the oven to 200°C (390°F)
  5. Peel and dice the garlic and add to the pan. Dice the mushrooms and add to the pan. Fry for another 2 minutes along with the herbs.
  6. Meanwhile divide the pastry into 6 blocks and roll out (a square with sides about 15 - 20cm or 6 to 8").
  7. Place on a lightly oiled piece of baking parchment.
  8. Divide the mix between the 6 tartlets, placing in the middle of each one.
  9. Place in the oven for 15 to 25 minutes (until the pastry is flaky and slightly golden).

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (291g)
Energy 729kJ 2127kJ
Energy 174kcal 508kcal
Fat 8.4g 24.5g
  of which saturates 3.7g 10.8g
Carbohydrates 21.7g 63.4g
  of which sugars 3.3g 9.6g
Fibre 2.7g 8g
Protein 2.7g 7.8g
Sodium 102mg 300mg
  as salt 0.26g 0.76g
Fruit/veg portions 0.63 1.8

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.