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