- Combine the ground flaxseed and water in a bowl and leave for 10 minutes to thicken.
- Preheat the oven to 190°C and line a 24cm loose-bottomed tart tin with baking parchment. Grease the sides with coconut oil.
- In a mixing bowl, combine the almond meal, salt, thyme and olive oil.
- Stir through the flaxseed mixture until a dough forms.
- Press the dough evenly into the prepared tart tin, covering the base and sides.
- Prick all over with a fork to allow steam to escape during baking.
- Bake blind for 15–20 minutes, until lightly golden around the edges.
- Remove from the oven and leave to cool.
- Meanwhile, heat a generous drizzle of olive oil in a frying pan over a medium heat.
- Cook the onion until soft and translucent.
- Add the mushrooms with a pinch of salt and black pepper and cook until softened and lightly golden.
- Remove from the heat and stir through the vegan crème fraîche and Merchant Gourmet Whole Chestnuts.
- Spoon the filling into the baked tart shell and spread evenly.
- Return to the oven for 10 minutes.
- Remove from the oven and finish with chopped chives, if using.
- Serve warm with a fresh green salad or any festive sides.
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