This scrumptious gluten free savoury tart would be delicious served as a vegetarian Christmas dinner- Even better, why not try making mini versions as starters or canapés?
Suitable for gluten free
300ml red wine
1 sprig rosemary
2g ground cinnamon
3 garlic cloves
14g granulated sugar
80ml distilled pickling vinegar
1 onion, finely chopped
5ml rapeseed oil
4g thyme leaves
1 sprig sage leaves, chopped
180g chestnuts, halved
270g gluten free puff pastry
For this recipe you will need a 7′ round tin/enamel pie dish.
Begin by pickling the pears by adding the wine to a pan with the rosemary, ground cinnamon, 1 garlic clove and sugar and reduce it on the heat to approx 100ml. Then take off the heat and add the distilled pickling vinegar.
Peel, core and quarter the pears then cut each quarter into 3 slices. Place the pears in the pickling liquor and simmer over a low heat for 10 minutes and then drain.
To make the tart filling, sauté the onion and 2 crushed garlic cloves in a splash of rapeseed oil with the thyme leaves and chopped sage until the onions are soft. Then add the halved chestnuts to warm through.
Preheat the oven to 150°C / Gas 2.
To assemble the tart, cut the rectangle of ready-made puff pastry into a square shape and lay into the tin, with four corners poking up over the edge of the tin.
Finally, spoon the chestnut mixture into the tart case, top with the pear pieces, and crumble the Stilton over the top. Place in the oven for 45 minutes.