Oh, I just love when a savory tart comes out of the oven! There’s just something so comforting about that flaky crust holding onto something rich and earthy inside. Forget those complicated quiches you see everywhere; I’m going to let you in on a little secret: this **Mushroom Lentil And Walnut Tart** is the absolute best thing you can make when you need a showstopper that’s secretly super simple.

I’ve been making this particular version for years now, especially when we have friends over for Sunday dinner, and frankly, it vanishes every single time! Using pre-made pastry gets us ten steps ahead, and the filling is so packed with texture from the walnuts and the satisfying chew of lentils. It really is my go-to vegetarian main dish that even the dedicated meat-eaters ask for again and again. Trust me, you need this tart in your life!

Why This Mushroom Lentil And Walnut Tart Recipe Stands Out

Honestly, this isn’t just another brown filler in a crust, I promise! What makes this **Mushroom Lentil And Walnut Tart** truly special is how it pulls off being hearty, deeply flavored, and totally vegetarian all at once. It’s reliable, which is maybe my favorite quality in a recipe.

It’s perfect for practically any occasion, whether it’s a weeknight meal or a potluck centerpiece. You get the earthy richness from the mushrooms, the satisfying texture from the walnuts, and that lovely slight chew from the lentils. It’s complex but comes together so quickly. You’ll feel like a pastry genius, and nobody needs to know how easy it really was!

Details for Your Mushroom Lentil And Walnut Tart

I always have this cheat sheet handy for timing things out. It helps me keep track when I’m juggling multiple things in the kitchen. This savory pastry is quite quick considering it’s a full main course!

Prep Time: 20 min
Cook Time: 40 min
Total Time: 60 min
Yield: 6 servings
Category: Main Course
Diet: Vegetarian

If you’re looking for other ways to mix flavors up, check out some other great recipes I’ve found, like this irresistible sweet and sour sauce recipe.

Essential Ingredients for the Perfect Mushroom Lentil And Walnut Tart

Okay, let’s talk what goes into this amazing **Mushroom Lentil And Walnut Tart**. Because we are leaning on that store-bought shortcrust pastry, the prep step is already done for us—genius, right? For a 9-inch shell, make sure it’s ready to go. What we are really focusing on are the filling components that bring all that earthy flavor!

You’ll need one medium onion, chopped up nicely, and two cloves of minced garlic to start building our flavor base right in the skillet. For the stars of the show, grab about 8 ounces of mixed mushrooms—whatever you have on hand, really! Then we pull in the body: one cup of already cooked brown or green lentils. Yes, cooked lentils; don’t try to cook them from raw in the tart, it won’t work!

After that, we add half a cup of chopped walnuts for that necessary crunch, and a quarter cup of vegetable broth to get things mingling. The binder is simple: two large eggs whisked up with half a cup of heavy cream. Don’t forget a quarter cup of grated Parmesan cheese—that salty punch is crucial—and half a teaspoon of dried thyme. A little salt and pepper to taste pulls it all together. It sounds like a lot, but it’s just assembling nature’s best ingredients!

Ingredient Notes and Substitutions for Your Mushroom Lentil And Walnut Tart

I know everyone has different pantries, so here are a few friendly pointers if you need to make a swap in your **savory pastry** creation. My notes suggest you can absolutely swap that shortcrust for puff pastry if you’re feeling extra flaky one day. It changes the texture slightly—more airy than dense—but it’s amazing either way!

When it comes to mushrooms, don’t just stick to white buttons. I always try to mix in cremini for deeper flavor, or sometimes shiitake if I’m feeling fancy. They bring a really meaty texture that makes this vegetarian main dish feel so substantial. Also, if you can find a vegetable broth that emphasizes mushrooms, use that over plain broth. It adds this incredible background depth you wouldn’t believe. If you ever want to move into fully vegan territory, I heard great things about the fillings used in this great best vegan sweet potato pie guide I found, which can give you ideas for a cream/egg replacement!

Step-by-Step Instructions to Bake Your Mushroom Lentil And Walnut Tart

This is where the magic happens! Since we are using a pre-made crust, we save so much time, so pay attention to the stovetop cooking first. It’s all about building layers of flavor before it even hits the oven. Don’t rush this sauté stage; it makes all the difference in a savory tart like this!

Step one, naturally, is getting that oven rocking and rolling. Preheat it to 375 degrees Fahrenheit—that’s 190 Celsius for my metric friends. While that’s warming up, get one tablespoon of olive oil hot in a nice big skillet over medium heat. Toss in your chopped onion and let it cook down until it’s softened up a bit, usually about five minutes. You want soft onions, not crispy edges yet!

Now, bring in the garlic and the mushrooms. This part needs your attention! You cook these beauties until all the liquid the mushrooms release has evaporated, and they start to get genuinely browned. I mean it—let them brown! It takes a good 8 to 10 minutes, but that browning is where you get that deep, earthy mushroom flavor that makes this **Mushroom Lentil And Walnut Tart** shine. Don’t be shy about letting them get color!
Once they look perfect, stir in your cooked lentils, the chopped walnuts, and the quarter cup of vegetable broth. Let that bubble for just a couple of minutes so everything marries together, and then pull the whole thing off the heat. We don’t want to cook the egg mixture on the stove!
Time for the top layer! In a separate bowl, just whisk those two large eggs until they are pale. Then, slowly mix in your heavy cream, the Parmesan cheese, and that dried thyme. Make sure you season this custard mixture well with salt and pepper. It needs to taste great on its own because it’s going to surround all our veggies!
Now, take that fantastic mushroom and lentil mix and spread it evenly right into your pie shell. Try to keep it flat—don’t pile it too high, or the filling won’t set correctly. After that, pour that lovely egg and cream mixture right over the top of the filling. It should look almost full, but leave a little space for the custard to potentially puff up.
Pop it into the waiting oven for 35 to 40 minutes. You are looking for the top to be a nice light golden brown and the center to be totally set—no wobble! We’ll talk more about checking for finish in a minute, but it’s a beautiful sight when it’s done.

Finally, and this is tough, let the tart cool on a wire rack for about 10 minutes before you slice it. It needs that time to firm up completely so you get those beautiful, clean wedges. You can find some other great baking tips, like how to avoid the number one fatal mistake when making ice tea, even though it’s a drink, the discipline of cooking transfers!

Tips for Baking the Ultimate Mushroom Lentil And Walnut Tart

If you want that perfect, sliceable **vegetarian main dish**, here are a couple of little secrets I’ve picked up over the years. First, when you pour in the egg mixture, make sure you gently tap the pan on the counter once or twice. This helps release any hidden air bubbles trapped right under the surface, which can cause weird gaps later.

Second, don’t be tempted to turn the heat up to rush the baking! A lower, slower bake ensures that the egg-cream custard sets gently all the way through to the center without curdling or browning too quickly on top. If the edges are browning too fast but the center is still wobbly, just gently tent a piece of foil over the top for the last 10 minutes. It protects the crust while the inside finishes cooking.

Also, since we’re talking about creamy things, if you ever need to make non-dairy milk at home, check out this awesome guide on how to make almond milk without soaking. It follows the same principle of gentle mixing!

Serving Suggestions for Your Savory Mushroom Lentil And Walnut Tart

Now that you’ve got this incredible **Mushroom Lentil And Walnut Tart** out of the oven, what do you serve with it? Since the filling is so rich and earthy, you don’t want anything too heavy fighting for attention, you know?

My absolute favorite pairing is a super crisp, bright green salad. Something with a little acid to cut through the creaminess is heaven. I often whip up a simple cucumber and feta salad—you can find a great idea for that refreshing cucumber feta salad recipe right here!

If it’s a chilly evening, a small bowl of light tomato soup or a broth-based vegetable stock works wonders, too. Serving it slightly warm, maybe alongside a glass of crisp white wine, makes this vegetarian main dish feel like a proper celebration. Enjoy!

Storage and Reheating Instructions for Leftover Mushroom Lentil And Walnut Tart

Don’t you hate when leftovers get soggy? I’ve tested this many times with my **Mushroom Lentil And Walnut Tart**, and I have the best trick for keeping that crust crispy!

First, you must let the tart cool completely to room temperature before you wrap it up. If you wrap it warm, condensation happens, and bye-bye crust quality. Once cool, wrap any slices tightly in plastic wrap, then foil, and pop them in the fridge for up to four days. It freezes beautifully too—just wrap well!

When you’re ready for seconds, the reheating method is key. Skip the microwave completely, or you’ll end up with a soft, sad base. Reheat slices on a baking sheet at 325 degrees Fahrenheit for about 15 minutes. This gentle heat warms the filling while crisping up the shortcrust pastry again. It comes back tasting almost as good as fresh!

Frequently Asked Questions About Making a Mushroom Lentil And Walnut Tart

I totally get it; sometimes you need a quick answer before diving in, or you want to customize this **savory pastry** recipe a bit. This tart is pretty flexible, but here are the things folks ask me about most often when they are making this amazing **vegetarian main dish**.

Can I freeze this Mushroom Lentil And Walnut Tart?

Absolutely, yes! Freezing is a great trick for having a quick dinner ready to go. Once the tart is completely cooled, wrap individual slices tightly—I mean really tight—in plastic wrap, then cover with foil. Freeze for up to two months. When you want to eat it, just reheat following my method in the storage section, no need to thaw first if you’re patient!

What can I use instead of lentils if I don’t have them?

Lentils provide the wonderful bulk and protein, but if you’re short, you can substitute with cooked chickpeas (garbanzo beans) for a similar texture! You might want to mash about a quarter of them just to help bind the filling better. Black beans won’t work as well here texture-wise, so stick to brown/green lentils or chickpeas.

Can I make this Mushroom Lentil And Walnut Tart vegan?

You definitely can, but it takes a few strategic swaps since the original uses eggs, heavy cream, and Parmesan cheese. You’ll need to swap the pastry for a vegan one (check the ingredients list!), and for the filling, I’ve seen success using a combination of well-drained silken tofu blended until smooth with nutritional yeast for that cheesy flavor. If you need more guidance on vegan custards, check out the filling ideas in this best vegan sweet potato pie guide!

Why are my mushrooms watery when I sauté them?

Oh, the dreaded watery mushroom phase! That usually happens when the pan isn’t hot enough. You need the heat to be medium-high so the water evaporates quickly. If your pan is too crowded, the mushrooms steam instead of browning. If you’re cooking a big batch, do it in two separate batches so you can really let them sweat it out and get that golden, savory flavor we need for our tart!

Estimated Nutritional Information for Mushroom Lentil And Walnut Tart

I always try to keep a general idea of what’s in my cooking, especially when something this delicious is involved! This **Mushroom Lentil And Walnut Tart** is a fantastic vegetarian main dish, but because it uses pastry, cream, and cheese, we do need to be mindful of the fats.

The numbers below are just estimates, naturally. I mean, if you use extra-sharp Parmesan or heavier cream, things change, right? But this gives you a great ballpark figure for what one generous slice looks like. It’s certainly hearty enough to be a full dinner, and you can see some great balanced macros here, especially the protein from the lentils and walnuts—perfect for a weight loss meal plan, if you check out some ideas here: 10 healthy dinner recipes for weight loss.

Keep in mind that these values are calculated based on using the shortcrust pastry and heavy cream as listed in the recipe. If you make substitutions, these will naturally shift!

Serving Size: 1 slice
Calories: 350
Fat: 22g
Saturated Fat: 8g
Trans Fat: 0.5g
Cholesterol: 75mg
Carbohydrates: 28g
Fiber: 5g
Sugar: 3g
Protein: 14g
Sodium: 300mg

So there you have it! A satisfying, protein-packed slice of savory goodness. Enjoy knowing exactly what you’re eating before you even take that first bite!

Share Your Mushroom Lentil And Walnut Tart Creations

Now that you’ve pulled this beautiful **Mushroom Lentil And Walnut Tart** out of your own oven, I really want to know how it turned out! Seriously, there is nothing better than hearing from you wonderful cooks about how a recipe worked in your kitchen.

If you followed along and baked this savory pastry, please head down to the comments below and give it a quick rating. Did you use shiitake mushrooms? Did your custard set up perfectly? I live for those little details!

And if you snapped a picture—and I hope you did, because this tart looks gorgeous on a platter—please feel free to tag me on social media! Seeing your creations is truly the best part of sharing my kitchen secrets with you. Happy baking!

Mushroom Lentil and Walnut Tart

Author: cocktailmixguide.com
Total Time: 60 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A savory tart featuring mushrooms, lentils, and walnuts in a pastry crust.

Ingredients

Scale

1 pre-made shortcrust pastry shell (9 inch)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
8 ounces mixed mushrooms, sliced
1 cup cooked brown or green lentils
1/2 cup chopped walnuts
1/4 cup vegetable broth
2 large eggs
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon dried thyme
Salt to taste
Black pepper to taste

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes.
Add garlic and mushrooms to the skillet. Cook until mushrooms release their liquid and brown, about 8 to 10 minutes.
Stir in cooked lentils, chopped walnuts, and vegetable broth. Cook for 2 minutes, then remove from heat.
In a separate bowl, whisk together eggs, heavy cream, Parmesan cheese, and thyme. Season with salt and pepper.
Spread the mushroom and lentil mixture evenly into the pastry shell.
Pour the egg and cream mixture over the filling.
Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown.
Let the tart cool for 10 minutes before slicing and serving.

Notes

You can substitute puff pastry for shortcrust pastry for a flakier texture.
Use any combination of firm mushrooms you prefer, such as cremini or shiitake.
For a richer flavor, use vegetable broth with a strong mushroom base.

Prep Time: 20 min
Cook Time: 40 min
Category: Main Course
Method: Baking
Cuisine: European

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 3
Sodium: 300
Fat: 22
Saturated Fat: 8
Unsaturated Fat: 14
Trans Fat: 0.5
Carbohydrates: 28
Fiber: 5
Protein: 14
Cholesterol: 75

Keywords: mushroom, lentil, walnut, tart, savory pastry, vegetarian main dish