Chestnut tart

This is a very versatile base for a tart, perfect for using with other fillings too. Chestnuts work especially well here as they're so velvety in texture.
Serves 4

For the crust:
* 4 tbsp sunflower oil
* 1 sprig rosemary, finely chopped
* 1/4 tsp salt
* 1 tbsp water
* 200g (7oz) ground almonds

For the filling:
* 200g (7oz) baby vine tomatoes, left on the vine
* 2 tbsp sunflower oil
* 1 clove garlic, finely chopped
* 20g (3/4oz) red onion, finely chopped
* 120g (4oz) cooked whole chestnuts, finely chopped
* 120ml (4fl oz) water
* 1/8 tsp celery seeds
* a pinch of Himalayan pink salt
* 200g (7oz) baby spinach leaves
* juice of 1/2 lemon
* a sprig of basil (optional)

1. Preheat the oven to 170°C/325°F/gas mark 3 and you’ll need a 15cm (6in) tart tin and a baking tray. To make the crust, in a large bowl mix the sunflower oil, rosemary, salt and water into the ground almonds. Tip out into the tart dish and press down evenly to complete the base and sides. Bake in a preheated oven for 15 minutes.

2. Meanwhile, put the tomatoes onto a baking tray and drizzle over one tablespoon of the sunflower oil and bake for 10 minutes (while the crust is baking), until they start to burst and their skins wrinkle.

3. Once the crust is ready (starts to brown), take it out of the oven and put into the fridge to cool. Remove the tomatoes from the oven and set aside.

4. Heat the remaining sunflower oil in a pan on a low to medium heat and sauté the garlic and onions for two minutes, then add the chestnuts and half the measured water. Continue to sauté for a further one to two minutes until the water is absorbed. 

5. Next, add the celery seeds, a pinch of salt and the rest of the measured water. Add the baby spinach and lemon juice and leave to soften. Once the spinach leaves have wilted and the liquid is absorbed, remove the pan from the heat.

5. Take the tart crust out of the fridge and spoon the spinach chestnut mixture into the centre. Take half of the roasted tomatoes off the vine, ‘pop’ them open in your hands and carefully place them onto the tart filling. Leave the other half on the vine and place on top of the tart. Add an extra garnish – a sprig of basil – if you like.
Tip: pour the filling into the base just before you eat it, otherwise the base can easily become soggy.

More from Honestly Healthy For Life:  Honestly Healthy For Life: Healthy Alternatives for Everyday Eating by Natasha Corrett and Vicki Edgson. Photography by Lisa Lindner. Published by Jacqui Small, £25.


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