Chestnut, Mushroom and Cranberry Tart

Tart Case

• olive oil, for greasing
• 200 g wholemeal flour, plus extra for flouring
• 10 g fresh coriander leaves
• 80 g olive oil
• 50 g water
• ½ tsp fine sea salt

Filling

• 15 g fresh parsley leaves
• 70 g olive oil
• 150 g onions, quartered
• 2 garlic cloves
• 100 g carrots, cut in pieces
• 300 g fresh mushrooms, quartered
• 300 g chestnuts, cooked, peeled
• 2 sprigs fresh thyme leaves
• 1 tsp fine sea salt
• 170 g cream cheese
• 80 g shallots, quartered
• 40 g dried cranberries
• 1 pinch ground black pepper