Vegan Chestnut and Mushroom Tart

method:

• Combine the ground flaxseed with the water in a bowl and set aside for 10 minutes.
• Pre-heat the oven to 190C/375F. Line a loose-based 24cm tart pan with non-stick parchment paper and grease the sides of the pan with coconut oil. In a bowl, combine the almond meal, salt, thyme and olive oil. Mix with a spoon, then add the flaxseed mixture. The dough should have a nice consistency and not be too wet.
• Using your fingers and/or a spoon, spread the dough evenly into the prepared tart pan, then make fork marks all over the tart crust, so that moisture can evaporate when the tart is baking. Place the tart crust in the oven and bake blind for 15-20, until the edges start to brown. Remove from the oven and allow to cool.
• Whilst the tart crust is in the oven, prep the filling by heating a non-stick pan over a medium heat, pouring in a generous amount of olive oil and pan-frying the onions until they are soft and translucent. Add the mushrooms together with a pinch of salt and pepper and pan-fry until the mushrooms soften and the onions start to brown.
• Remove from the heat, mix in the crème fraiche and chestnuts, and pour the mixture into the cooked tart crust. Spread the mixture evenly with the back of your spoon if need be and return to the oven for 10 minutes. Once done, remove from the oven and serve immediate with a sprinkle of chives and a fresh side salad.
• Once done, remove from the oven and serve immediately with a sprinkle of chives and a fresh side salad.