Recipe by Pippa Kendrick
1. Preheat the oven and a big baking tray to 180C/gasoline 4. Begin by using making the pastry. Sift the flour and xanthan gum right into a meals processor, add the margarine, vegetable shortening and salt and pulse unless the combination resembles breadcrumbs. When you don’t have a meals processor, location the parts in a significant mixing bowl and cut together with the flat of a knife.
2. Add 2 tablespoons of bloodless water, pulsing as you go (or stirring with a flat-bladed knife, if making the pastry through hand), until the combination starts to pull collectively to kind a dough. Tip the pastry right into a large bowl (or maintain in the same bowl, if making it with the aid of hand) and, making use of your fingertips, pull together right into a ball. Knead lightly for roughly 2 minutes or except gentle and elastic.
Three form the pastry right into a ball and location between 2 enormous sheets of dangle film, then roll it out into a circle rather better than the tart tin and no thinner than 3mm. Peel off the uppermost sheet of hang film and cautiously flip the pastry into a deep 23cm tart tin. Peel away the remaining grasp film and gently press the pastry into the sides of the tin, filling in any cracks with pastry and patting it flat with your fingertips. Trim the sides and set aside.
4. Next, prepare the potatoes. Peel and reduce in half, quartering any gigantic ones. Location in a pan of salted water and convey to the boil. The 2nd the water starts offevolved to boil, time the potatoes, enabling them to prepare dinner for four minutes earlier than doing away with from the warmness and draining. Shake the potatoes within the colander slightly to chuff up the perimeters – this helps them crisp up. Pour the oil right into a massive roasting tin, tip within the potatoes and a heaped teaspoon of sea salt and firmly shake to coat evenly. Put aside at the same time you are making the filling for the tart.
5. Finely chop the onion, crush the garlic, then finely grate the carrots. Trim the stalks from the chestnut mushrooms and slice into rounds. Halve 240g of the chestnuts (the relaxation can be used for the topping).
6. Warmth the olive oil in a heavy established frying pan except sizzling, add the onions and prepare dinner gently over a low warmth except softened. Add the carrots, garlic, thyme and mushrooms and fry gently unless softened and the entire liquid from the mushrooms has been absorbed – round 10 minutes.
7. Stir in the cream cheese and halved chestnuts and mix collectively gently except the cheese has softened and formed a creamy combination. Season to style, spoon the filling into the pastry case then stage the top. Situation the tart on the baking tray on the highest shelf of the oven and the potatoes on the bottom shelf. Bake for 35–40 minutes or except the pastry is crisp.
Eight. Put off the tart from the oven, cover loosely in foil to maintain its warmth and put aside. Transfer the potatoes to the top shelf of the oven and develop the temperature to 220C/gasoline 7. Continue roasting the potatoes for one more 25–30 minutes unless golden and crisp.
9. For the gravy, warmness the oil and redcurrant jelly in a small saucepan, stirring unless melted and soft. Add the sizzling stock, deliver to a simmer and stir within the cornflour. Simmer gently and stir consistently until you will have the desired consistency. Put aside.
10. Eventually, tear the wild mushrooms into pieces, roughly chop the rest chestnuts and finely chop the parsley. Warmth the garlic oil in a heavy-centered frying pan except hot, add the mushrooms and fry gently except softened. Stir in the chestnuts, cranberries and parsley and spoon over the tart to form an ornamental layer. Reheat the gravy and serve with the tart and roast potatoes.
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