A simple, aromatic and highly versatile savoury tart, ideal as a starter or a light dinner. Red onion and chestnuts create a delicate, sweet contrast.
A simple, aromatic and highly versatile savoury tart, ideal as a starter, a light dinner or a dish to share. The combination of red onion and chestnuts brings a delicate, sweet contrast, while the aromatic herbs add freshness and balance.
Cut the chestnuts into thin slices. If using frozen chestnuts, let them thaw completely. Peel the red onions and cut them into thin rings.
Heat the olive oil in a large pan and sauté the chestnuts for about 5 minutes. Add the red onion and cook briefly, until it starts to soften. Season to taste and let cool.
In a bowl, beat the eggs with the liquid cream. Add the finely chopped aromatic herbs and season with salt and black pepper. Preheat the oven to 220 °C.
Place the sheet of puff pastry, with its baking paper, on a tray. Prick the whole surface with a fork so it doesn't puff up too much during baking.
Scatter the breadcrumbs over the puff pastry base. On top, spread the chestnut and red onion mixture, then pour the egg, cream and herb mixture over it.
Bake the tart on the lower rack of the oven for about 20-22 minutes, until the pastry is golden and the filling is set. Let it rest for a few minutes before slicing.
Easy
