Go Back
Mushroom Lentil and Walnut Tart - Image 2

Mushroom Lentil and Walnut Tart

A savory vegetarian tart featuring mushrooms, lentils, and walnuts. Perfect for a hearty meal or as a centerpiece for a dinner party.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main
Cuisine: European
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed if frozen
  • 2 tbsp olive oil
  • 1 lb mushrooms sliced
  • 1 cup cooked lentils green or brown preferred
  • 1/2 cup walnuts chopped
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1/2 cup vegetable broth
  • 1/4 cup heavy cream or non-dairy alternative
  • 1 cup Gruyere cheese shredded, or vegan cheese
  • 1 large egg beaten, for egg wash

Equipment

  • 9-inch tart pan
  • Rolling Pin
  • Large skillet
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Press the pastry into the pan and trim any excess. Prick the bottom with a fork and chill for 15 minutes.
  2. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and thyme, cooking for another minute until fragrant.
  3. Increase heat to medium-high, add mushrooms, and cook until they release their moisture and start to brown, about 10 minutes. Season with salt and pepper.
  4. Stir in the cooked lentils, walnuts, vegetable broth, and heavy cream. Simmer for 5 minutes until the mixture thickens slightly. Remove from heat and let cool slightly.
  5. Spread the Gruyere cheese over the bottom of the chilled pastry. Pour the mushroom mixture over the cheese, spreading it evenly.
  6. Brush the exposed pastry edges with the beaten egg. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the filling is set.
  7. Allow the tart to cool for 10 minutes before slicing and serving.

Notes

Chef's Tips:
• For a crispier crust, blind bake the pastry for 10 minutes before adding the filling.
• Avoid overfilling the tart to prevent spillage during baking.
• Serve warm with a side salad for a complete meal.
Food Safety:
• Ensure the tart reaches an internal temperature of 165°F (74°C) for food safety.
• Refrigerate leftovers promptly and consume within 3 days.