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Nut Roast Crust with Dorset Blue Vinny

14 December 2012

Serves 4


  • 50g pistachios, chopped
  • 50 g linseed
  • 50g sunflower seeds
  • 100g chestnut puree
  • 50g gluten-free vegetarian suet
  • 1 tbsp maple syrup
  • Gluten-free flour, for dusting

Blue Cheese Topping

  • 400g sweet potato, cut into cubes
  • Rapeseed oil
  • 20g butter
  • 250g chestnut mushrooms, sliced
  • Cracked black pepper
  • 100g creme fraiche
  • A good pinch of nutmeg
  • 75g Dorset Blue Vinny, or other vegetarian blue cheese
  • 1 tsp linseed
  • 1 tsp chopped pistachios
  • 1 tsp sunflower seeds
  1. Preheat the oven to 180C/gas 4. For the nut roast crust, spread out the nuts and seeds on a baking try and toast in the oven for 5-6 minutes. Transfer to a food processor, along with the chestnut puree, suet and maple syrup, and blitz until the mixture comes together into a ball. It will be very sticky to begin with, so stop and scrape the sides as you go.
  2. Place a large sheet of baking parchment on a work surface and sit the dough on it. Then, with lots of gluten-free flour on your hands and rolling pin, roll out the dough as thinly as possible (less than 5 mm)
  3. If you're making individual tartlets, oil and flour four 10cm loose-bottom tart tins, then cut out the pastry to size. Or roll out the dough and cut to the size of a large baking tin, then transfer to the tin using a fish slice. Prick the dough all over with a fork, cover with baking parchment, fill with baking beans or rice and bake blind for 12-15 minutes. Leave to cool completely in the baking tray, as it will be quite delicate straight from the oven. Keep the oven on.
  4. For the topping, pop the sweet potato on a baking tray , toss with a little oil, then bake for 25 mins, or until soft. Meanwhile, melt the butter in a frying pan over a medium heat, add the mushrooms and 1 tsp cracked black pepper, and saute for 6-8 minutes, until the mushrooms brown.
  5. Blitz the roasted sweet potato in a food processor with the creme fraiche, nutmeg and 1/2 tbsp cracked black pepper ( or to taste) to a smooth creamy consistency.
  6. To assemble the tart, crumble the blue cheese over the base, arrange the sautéed mushrooms on the top, then finish with the sheet potato mix. Sprinkle with linseed, pistachios and sunflower seeds and add a drizzle of rapeseed oil, then pop back in the oven for 6-7 minutes until it just starts to brown. Serve hot with accompanying vegetables.

Per Serving 663 cals, 45.9g fat (19g saturated), 15,2g protein, 44g carbs, 13.8g sugars

Posted: 14/12/2012 11:29:02 by

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