Puff pastry cakes with chestnuts and goat cheese on creamy mushroom cream – autumnal and refined
Delicate, refined, and full of autumnal flavors: These puff pastry tarts with chestnuts and goat cheese are a delight for those who appreciate elegance yet down-to-earth flavors. The nutty sweetness of the chestnuts harmonizes perfectly with the creamy zest of the goat cheese—served over a velvety mushroom cream, they create a taste sensation. Whether as an appetizer, festive snack, or vegetarian highlight—this recipe is a perfect fit for the golden season.
Ingredients
For 4 people
Ingredients for the puff pastry cakes
- 550 g leek, 2 tbsp butter
- Sea salt, ½ tsp cayenne pepper
- 4 garlic cloves, 250 g cooked chestnuts
- 150 g spinach
- 1 pinch freshly grated nutmeg
- 200 g goat's cheese
- 60 ml honey, 600 g puff pastry (roll)
- Oil for greasing the molds
- 2 tbsp milk
For the mushroom and rosemary cream
- 550 g mushrooms (mixed)
- 1 tbsp butter, 200 g cream
- 2 sprigs of rosemary, sea salt
Aside from that
4 small tart tins (ø 8 cm)
Legumes for blind baking
preparation
For the puff pastry cakes, preheat the oven to 180°C top/bottom heat.
For the filling, wash and trim the leek, and slice it into thin rings. Melt the butter in a pan and sauté the leek. Season with 1 teaspoon of salt and cayenne pepper.
Peel and finely chop the garlic, and add it to the leeks. Add the chestnuts.
Wash the spinach, spin it dry, and add it to the pan. Cook, stirring occasionally, until the spinach has broken down. Season generously with nutmeg and remove from the heat.
Blend the goat cheese with honey until smooth. Once the vegetables have cooled slightly, stir in the goat cheese.
Cut eight 8 cm diameter circles from the puff pastry. Grease four tart tins. Place a puff pastry circle in each, line with baking paper, and add the pulses.
Blind bake the tarts in the center of the oven for 5 minutes. In the meantime, if you like, you can cut out shapes from the remaining puff pastry to decorate the tarts.
Remove the tarts from the oven. Divide the filling between the tart cases, brush the edges with a little milk, and cover with the remaining pastry circles, gently pressing the edges together.
Brush the puff pastry cakes with a little milk and decorate with cut-out shapes as desired. Bake in the center of the oven for about 20 minutes until golden brown.
Meanwhile, for the mushroom and rosemary cream, clean and slice the mushrooms. Heat the butter in a pan and fry the mushrooms for 3–4 minutes. Deglaze with the cream.
Wash the rosemary, shake it dry, and pluck the needles. Add it to the mushroom cream with ½ teaspoon of salt and simmer for 3–4 minutes until the sauce has thickened slightly.
Spread the rosemary mushroom cream on plates and place the golden puff pastry cakes on top.
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The content of this article is from the book:
Katharina Küllmer
Christmas Dinner– Menus for the festival
With a great aroma firework for New Year's Eve
Price 30,00 €
ISBN 978-3-96093-448-6
EMF Publishing
Festive menus, some classic, some sophisticated, some quick to prepare, some completely figure-conscious. Everything is included: fish, meat, and even vegetarian and vegan. A total of over 50 creative recipes for Advent, Christmas, and New Year are presented. With the atmospheric food photography, just choosing the menus will make you want to try them yourself!
