• 230 g gluten-free plain flour
  • 1/2 tsp xanthan gum
  • 60 g dairy-free margarine
  • 60 g vegetable shortening
  • For the filling:

  • 1 large onion
  • 2 cloves of garlic
  • 5-6  carrots, grated (450g)
  • 250 g chestnut mushrooms
  • 360 g peeled chestnuts
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 225 g soya cream cheese
  • 2 tbsp garlic oil
  • 250 g wild mushrooms
  • 2 tbsp dried cranberries
  • a small bunch of fresh flat-leaf parsley
  • For the redcurrant gravy:

  • 1 tbsp walnut oil, or garlic oil
  • 1 tbsp redcurrant jelly
  • 300 ml hot vegetable stock
  • 1 heaped tbsp cornflour, mixed with 2 tbsp water
  • For the roast potatoes:

  • 2.5 kg floury potatoes
  • 8 tbsp groundnut oil, or olive oil


1. Preheat the  oven and a large baking tray to 180C/gas 4. Start by making the pastry. Sift the  flour and xanthan gum into a food processor, add the margarine, vegetable  shortening  and salt and pulse until the mixture resembles breadcrumbs. If you  don’t have a food processor, place the ingredients in a large mixing bowl and  cut together with the flat of a knife.
2. Add 2 tablespoons of cold  water, pulsing as you go (or stirring with a flat-bladed knife, if making the  pastry by hand), until the mixture begins to pull together to form a dough. Tip  the pastry into a large bowl (or keep in the same bowl, if making it by hand)  and, using your fingertips, pull together into a ball. Knead lightly for about 2  minutes  or until smooth and elastic.
3 Shape the pastry into a ball and  place between 2 large sheets of  cling film, then roll it out into a circle  slightly larger than the tart tin and no thinner than 3mm. Peel off the  uppermost sheet of cling film  and carefully flip the pastry into a deep 23cm  tart tin. Peel away the remaining cling film and gently press the pastry into  the sides of the tin, filling in any cracks with pastry and patting it flat with  your fingertips. Trim the edges and set aside.
4. Next, prepare the  potatoes. Peel and cut in half, quartering any large ones. Place in a pan of  salted water and bring to the boil. The second the water begins to boil, time  the potatoes, allowing them to cook for  4 minutes before removing from the heat  and draining. Shake the potatoes in the colander a little to chuff up the edges – this helps them crisp up.  Pour the oil into a large roasting tin, tip in the  potatoes and  a heaped teaspoon of sea salt and firmly shake to coat evenly. Set  aside while you make the filling for the tart.
5. Finely chop the onion,  crush the garlic, then finely grate the carrots. Trim the stalks from the  chestnut mushrooms and slice into rounds. Halve 240g of the chestnuts (the  rest  will be used for the topping).
6. Heat the olive oil in a heavy based  frying pan until hot, add the onions and cook gently over a low heat until  softened. Add the carrots, garlic, thyme and mushrooms and  fry gently until  softened and all of the liquid from the mushrooms has been absorbed – around 10  minutes.
7. Stir in the cream cheese and halved chestnuts and mix  together gently until the cheese has softened and formed a creamy mixture.  Season to taste, spoon the filling into the pastry case then level the top.  Place the  tart on the baking tray on the top shelf of the oven and the potatoes  on the bottom shelf. Bake for 35–40 minutes or until the pastry is crisp.
8. Remove the tart from the oven, cover loosely in foil to retain its  heat  and set aside. Move the potatoes to the top shelf of the  oven and increase the  temperature to 220C/gas 7. Continue roasting  the potatoes for a further 25–30   minutes until golden and crisp.
9. For the gravy, heat the oil and  redcurrant jelly in a small saucepan, stirring until melted and smooth. Add the  hot stock, bring to a simmer and stir in the cornflour. Simmer gently and stir  continuously until you have the desired consistency. Set aside.
10.  Finally, tear the wild mushrooms into pieces, roughly chop the remaining  chestnuts and finely  chop the parsley. Heat the garlic oil  in a heavy-based  frying pan until hot, add the mushrooms and fry gently until softened. Stir in  the chestnuts, cranberries and parsley and spoon over the tart to form a  decorative layer. Reheat the gravy and serve with the tart and roast  potatoes.