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jhessica

Savory Mushroom, Lentil, and Walnut Tart Recipe You'll Love!

A delicious and hearty Savory Mushroom, Lentil, and Walnut Tart that is perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Vegetarian
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups mushrooms finely chopped
  • 1 cup cooked lentils green or brown
  • 1 cup walnuts chopped
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 1 package 1 sheet refrigerated pie crust
  • 1 egg beaten (for egg wash)
  • Fresh parsley for garnish (optional)

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
  3. Add the chopped mushrooms to the skillet and cook until they release their moisture and become tender, about 5-7 minutes.
  4. Stir in the cooked lentils, chopped walnuts, thyme, rosemary, salt, pepper, soy sauce, and balsamic vinegar. Cook for an additional 2-3 minutes until everything is well combined. Remove from heat and let cool slightly.
  5. Roll out the pie crust and fit it into a 9-inch tart pan. Trim any excess crust hanging over the edges.
  6. Spoon the mushroom, lentil, and walnut mixture into the crust, spreading it evenly.
  7. Brush the edges of the crust with the beaten egg for a golden finish.
  8. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
  9. Allow the tart to cool for 10 minutes before slicing. Garnish with fresh parsley if desired.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 18gProtein: 8gFat: 14gSaturated Fat: 1.5gPolyunsaturated Fat: 12.5gCholesterol: 30mgSodium: 300mgFiber: 4gSugar: 2g

Notes

  • For a vegan option, replace the egg wash with a plant-based milk wash and omit the egg.
  • Add a layer of spinach or kale to the tart for extra nutrition and flavor. Sauté the greens with the onion and garlic before adding the mushrooms.

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