Ruby Chard, Shitake Mushroom & Chestnut Tart

Ruby Chard, Shitake Mushroom & Chestnut Tart | Selma's TableRachel de Thample is a woman after my own heart. A food writer, forager and advocate for seasonal and local produce, she has worked in the kitchens of Marco Pierre White, Peter Gordon and Hester Blumenthal. She was  Commissioning Editor for Waitrose Food Illustrated, contributed to two Borough Market cookbooks and wrote a fabulous book called Less Meat, More Veg a few years ago. Did I mention that she is also a fellow South Londoner? Ruby Chard, Shitake Mushroom & Chestnut Tart | Selma's TableRachel is the Food Editor for one of the pioneers of the UK organic veg box schemes, Abel & Cole. She writes the most delicious, weekly seasonal recipes for them and also meets with food buyers to look at the ethical aspects of sourcing food.  Her second book, called FIVE has just been published. It is full of varied, accessible and delicious recipes that will have you packing away fruits and vegetables without any effort at all. There is a very useful double page spread listing fruits and vegetables and their portion sizes and the recipes clearly state how many portions are in each recipe. And the recipes! There isn’t a single one which I wouldn’t make – from creative breakfast truffles and clever muffins to galettes, latkes, stunning salads, hearty soups, curries, pastries, cakes, puddings, sorbets…mouthwatering and while heavy on the fruit and vegetables, there are recipes which include fish and meat. Ruby Chard, Shitake Mushroom & Chestnut Tart | Selma's TableI have a copy of FIVE to give away to a lucky reader which I will tell you about in another post but in the meantime just get your tastebuds going with some of these recipe titles – Mexican Roast Pumpkin Soup with Lime; Lemony Scrambled Eggs with Indian Spiced Spinach and Mushrooms; Sassy Cherry and Watercress Salad with Crushed Pistachios; Athenian Rissoles with Pavlos’ Sauce; Summer Veg Patch Gumbo with Chorizo and Crab; Honeyed Aubergine, Feta and Walnut Borek; Honey Blossom Peaches; Mulled Figs with Mascarpone…doesn’t it all sound delicious? Ruby Chard, Shitake Mushroom & Chestnut Tart | Selma's TableIn the meantime, inspired by the premise of the book and my complimentary Able and Cole veg box as well as my Sutton Community Farm veg box, I came up with a recipe which I hope Ms De Thample would approve of!

It is full of seasonal ingredients like ruby chard, mushrooms, leeks  and one of my favourite winter ingredients – chestnuts; gently sautéed together with celery, garlic and thyme and a little lemon to sharpen the flavours, spread onto flakey puff pastry and topped with Barber’s delicious cheddar cheese.

My recipe has been featured over on the Happy Foodie website along with four other bloggers – take a look at what they have to say and what they made here – http://thehappyfoodie.co.uk/articles/number-five-challenge

Ruby Chard, Mushroom & Chestnut Tart

  • Servings: 4 - 6
  • Difficulty: easy
  • Print

INGREDIENTS

  • Bunch of ruby chard or swiss chard or spinach (approximately 250g)
  • 1 Tbsp Olive Oil
  • 1 medium red onion
  • 1 punnet shitake mushrooms
  • juice of half a lemon
  • 2 sticks of celery
  • 1 leek
  • 2 cloves garlic
  • 75g vacuum packed cooked chestnuts
  • 2 Tbsp fresh thyme leaves
  • 1 tbsp finely chopped parsley
  • 1 tsp vegetable stock powder ilke Essentials or Marigold
  • 1 good handful of grated Barbers Vintage Reserve Cheddar Cheese
  • 1 x 320 g sheet of ready rolled, all butter puff pastry
  • 2 eggs beaten with a tablespoon of milk

INSTRUCTIONS

  1. Fill the sink with cold water and swish the chard around in it to loosen any soil. Leave the chard in the water to let any grit settle on the bottom of the sink. Carefully lift the chard out of the water, without disturbing the sediment on the bottom of the sink and gently shake off the excess water. Trim off the ends and cut out the stalks. Slice the stalks, on the diagonal into 3 cm pieces. Slice the leaves into wide ribbons. Keep them separate.
  2. Heat the oil in a large frying pan. Dice the onions and slice the mushrooms and add these to the hot oil. Sprinkle with a little salt, squeeze over the juice of half a lemon then stir and cook until the onions are soft, floppy and golden and the mushrooms have caramelised. You may need to add a little more oil if the mushrooms soak it all up.
  3. While this is going on, finely dice the celery and and slice the leeks into 1 cm rings; coarsely chop the chestnuts – add to the pan with the chard stems and stir. Cook for 3 or 4 minutes.
  4. Finely chop the garlic and add to the pan along with the chard and thyme leaves. Stir and cook for a couple of minutes or until the chard has wilted.
  5. Sprinkle over the stock powder and add a splash of water – just enough to deglaze any caramelisation on the bottom of the pan and get everything nice and juicy but not wet! Turn the heat right down and let this simmer for a minute or two. Taste and adjust the seasoning. Turn off the heat, stir in the parsley and set aside to cool for 10 minutes.
  6. Preheat the oven to 200C/400F.
  7. Unroll the pastry and score a 2 cm border around the perimeter. Transfer onto a parchment lined baking sheet/tray.
  8. Place the cooled chard mixture within the border and scatter over the grated cheddar cheese.
  9. Brush the edges of the tart with the beaten eggs and then gently drizzle the remainder of the egg mixture over the tart.
  10. Bake for 25-30 minutes and allow to cool a little before serving.

Eat warm or at room temperature. Serves 4 as a light main course with a salad and some cold cuts for the determined carnivores. Or slice into 12 and serve  as part of a mezze for 6.

© Selma Jeevanjee and Selma’s Table, 2015. Unauthorised use and/or duplication of this material, including photographs without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Selma Jeevanjee and Selma’s Table with appropriate and specific direction to the original content.

In My Sourdough Kitchen – Jan 2015

In My Sourdough Kitchen | Selma's Table Happy New Year to you all! I hope that you all had a wonderful time over the festive season and have set some achievable intentions for the coming year. It’s always good to have goals, right? In My Sourdough Kitchen | Selma's TableI (together with several others) received THE most brilliant gift over the holidays – a sachet of dried sourdough starter from Celia. For those of you who don’t know, Celia is a prolific bread maker and has the most wonderful sourdough starter called Priscilla. As in Priscilla, Queen of the Refrigerator! When Celia offered to send me some, I was quite beside myself with excitement – I have always wanted to have a go making a starter but was put off by how long it took to get one going. In My Sourdough Kitchen | Selma's TableIn anticipation, I pulled out my two bread baking  books to read up on the history, methods and recipes and before I knew it, an envelope covered in colourful Australian stamps landed on the doormat – I could not get to it fast enough! So holiday food aside, this is what has been going on in my kitchen.

Several types of bread making flours have been purchased. White bread flour, organic spelt flour, organic rye flour, organic white bread flour and organic wholemeal bread flour…

The flours have been decanted into large air tight jars which are awaiting the new chalkboard stickers. A few years ago, I had a kitchen with a terrible damp problem which rendered the cupboards useless. So I used to keep everything out on a large 4 tier steel rack. One day, I noticed a few tiny white specks on a box of cereal – when I took a closer look, I could see that EVERYTHING on the rack was covered in these tiny white bugs – I felt sick as I threw out a huge amount of food – really, waste makes me very upset. I washed and disinfected everything and all the while, I had the heebie-jeebies – honestly, it felt as if my hair was standing on end! I went straight for a shower after I finished. I also placed a large order for airtight bottles in various sizes so that I would never have to go through it again. Apparently, the bugs come into one’s home on the packaging from the shelves in the shops/storerooms/transport etc.

I’ve named my starter Twinkle as she’s just so shiny and bubbly and I love anything with a sparkle. Twinkle came to life much to the delight of Celia, who followed, encouraged and cooed via our Twitter conversations. In My Sourdough Kitchen | Selma's Table In My Sourdough Kitchen | Selma's TableThis was my first loaf with Twinkle *chest swells with pride* I have been using Celia’s method and half the recipe from her Overnight Sourdough Tutorial.

Then I tried a 50% spelt loaf and also a 50% wholemeal loaf. The spelt loaf was quite heavy but still really tasty. The wholemeal loaf was sensational!

There is always left over starter from all the feeding so I made sourdough pancakes. I added cinnamon to Celia’s recipe and also made a fresh blueberry compote to go with them.

While a lidded pot isn’t essential, it does give the loaf a great shape. I’ve been using my 26 cm oval Le Creuset but the high heat has been staining the enamel which I’m not particularly happy about, considering how much those babies cost. So I’ve bought a 30 cm Lidded Enamel Oval Roaster. It’s only just arrived so I haven’t had a chance to use it but I know that it is what Celia uses for her breads. It will stain from the heat but I’m not going to mind as it’s less than a tenth of the cost of my beloved Le Creuset!

I’ve dried some of the left over Twinkle and revived her to make sure she worked and she did. I shall be spreading the love and sending out sachets to a few of my friends as well as keeping some as a back up in case of a starter-disaster!

Well, that is it from my kitchen – huge thanks to the lovely Celia of Fig Jam and Lime Cordial who hosts this monthly event – peeking into everyone’s kitchens all over the world is so inspiring!  Make yourself a cuppa and have a little browse – all the links to the participating blogs are on the right hand side of Celia’s post. I have linked her post to  her blog name so click on it and take a little tour! Have a wonderful January, everyone!