Savoury tart of wild rice | Chestnut | Leek

  • 55 grams of Zuiderzee Foods- Canadian Lake wild rice
  • 4 slices of puff pastry
  • 40 ml olive oil
  • 250 g leeks
  • 100 grams of Oyster Mushrooms
  • 50 grams of chestnuts (frozen)
  • 1 sprig Rosemary, leaves only, cut
  • 1 small handful of chopped Sage
  • Salt and pepper
  • 20 ml soy sauce
  1. Preheat the oven to 200 C degrees.
  2. Roll out the dough on a cutting board covered with flour. Use a cross ring with a diameter of 10 cm and insert the ring by the dough. Let cut loose part still sit here. Prick with a fork several holes in the dough. Let it rest in the refrigerator for about 30 minutes. Then bake the pastry blind in the oven 15-20 minutes until the pastry is cooked. Now remove the excess pastry.
  3. Cook the wild rice in 45 minutes. Heat the olive oil in a frying pan and fry gently the leeks for about 5 minutes. Add the mushrooms and cook for another five minutes. Stir in the chestnuts, Rosemary, Sage and cooked wild rice together. Add salt and pepper to taste.
  4. Add the soy sauce and cook for another two minutes. Spoon the filling into the puff pastry and place the savoury cake back in the oven for 5-10 minutes.
Place the four savory pies on a nice presentation Board and enjoy!