Why You’ll Love This Recipe
This Savory Mushroom, Lentil, and Walnut Tart brings together a perfect blend of earthy mushrooms, hearty lentils, and crunchy walnuts. The flavors are balanced with aromatic herbs like thyme and rosemary, while the addition of soy sauce and balsamic vinegar gives it a savory depth. Whether you’re serving it as a main dish for a vegetarian meal or as a savory option for your next gathering, this tart is a great choice. It’s simple to prepare, full of nutritious ingredients, and utterly satisfying.
Ingredients
- 1 cup cooked lentils (green or brown)
- 1 cup finely chopped mushrooms (button or cremini)
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrots
- 1 cup chopped walnuts
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon balsamic vinegar
- 1 pre-made pie crust (9-inch)
- 1/4 cup grated Parmesan cheese (optional)
- 1 egg for egg wash (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 375°F (190°C).
- Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onions, celery, and carrots. Sauté for about 5 minutes until softened.
- Cook mushrooms: Add the chopped mushrooms and garlic to the skillet. Cook for another 5-7 minutes until the mushrooms release their moisture and begin to brown.
- Combine ingredients: Stir in the cooked lentils, walnuts, thyme, rosemary, salt, pepper, soy sauce, and balsamic vinegar. Cook for an additional 2-3 minutes, mixing well. Remove from heat and let cool slightly.
- Prepare the crust: Roll out the pie crust and fit it into a 9-inch tart pan. If using, sprinkle the grated Parmesan cheese evenly over the bottom of the crust.
- Fill the tart: Pour the lentil mixture into the crust, spreading it evenly. If desired, beat the egg and brush it over the crust for a golden finish.
- Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Allow to cool for 10 minutes before slicing.
Servings and Timing
- Servings: 6 servings
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
Variations
- Add greens: For a burst of freshness, add some spinach or kale to the filling mixture before baking.
- Cheese options: If you prefer a stronger flavor, try using crumbled goat cheese or feta in place of Parmesan.
- Vegan version: For a vegan version, use a plant-based pie crust, skip the egg wash, and opt for a non-dairy cheese or simply leave the cheese out.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
FAQs
Can I use canned lentils?
Yes, you can use canned lentils to save time. Just be sure to drain and rinse them before adding to the mixture.
Can I freeze the tart?
Yes, you can freeze the assembled tart before baking. Wrap it tightly and store in the freezer for up to 2 months. When ready to bake, bake from frozen, adding an additional 10-15 minutes to the baking time.
Can I make the filling ahead of time?
Yes, the lentil and vegetable filling can be made a day or two ahead and stored in the refrigerator. Just assemble the tart and bake when ready to serve.
What can I serve with this tart?
This tart pairs wonderfully with a simple side salad or roasted vegetables. You can also serve it with a tangy yogurt sauce for an extra burst of flavor.
Can I use a homemade crust?
Absolutely! If you prefer to make your own crust, feel free to use your favorite homemade recipe. Just make sure it’s the same size as a 9-inch pre-made crust.
Can I add other vegetables?
Yes, you can add other vegetables such as bell peppers, zucchini, or leeks to the filling for extra flavor and texture.
Is this recipe gluten-free?
Yes, if you use a gluten-free pie crust and ensure your soy sauce is gluten-free, this tart is a great gluten-free option.
Can I substitute the walnuts with other nuts?
Yes, you can use pecans, almonds, or any nuts of your choice for a different texture and flavor.
How do I know when the tart is done?
The tart is done when the crust is golden brown and the filling is set. You can test it by inserting a knife into the center; it should come out clean.
Can I make this tart spicier?
If you like spice, you can add a pinch of red pepper flakes or a dash of hot sauce to the filling for an extra kick.
Conclusion
The Savory Mushroom, Lentil, and Walnut Tart is a hearty, flavorful dish that brings together earthy mushrooms, protein-packed lentils, and crunchy walnuts. It’s a perfect vegetarian option for lunch, dinner, or a special occasion. With its savory filling and crispy crust, this tart is sure to be a crowd-pleaser. It’s simple to make, packed with nutrients, and bursting with flavor—ideal for anyone craving a satisfying and wholesome meal.
Savory Mushroom, Lentil, and Walnut Tart Recipe
- Total Time: 55 minutes
- Yield: 6 servings
Description
This Savory Mushroom, Lentil, and Walnut Tart is a hearty and delicious dish, blending earthy mushrooms, protein-packed lentils, and crunchy walnuts. Aromatic herbs, soy sauce, and balsamic vinegar elevate the flavors, making it the perfect vegetarian meal. Whether for lunch, dinner, or a gathering, this tart is satisfying, nutritious, and simple to prepare!
Ingredients
1 cup cooked lentils (green or brown)
1 cup finely chopped mushrooms (button or cremini)
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup chopped walnuts
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon soy sauce or tamari (for gluten-free)
1 tablespoon balsamic vinegar
1 pre-made pie crust (9-inch)
¼ cup grated Parmesan cheese (optional)
1 egg for egg wash (optional)
Instructions
-
Preheat the oven to 375°F (190°C).
-
Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onions, celery, and carrots. Sauté for about 5 minutes until softened.
-
Cook mushrooms: Add the chopped mushrooms and garlic to the skillet. Cook for another 5-7 minutes until the mushrooms release their moisture and begin to brown.
-
Combine ingredients: Stir in the cooked lentils, walnuts, thyme, rosemary, salt, pepper, soy sauce, and balsamic vinegar. Cook for an additional 2-3 minutes, mixing well. Remove from heat and let cool slightly.
-
Prepare the crust: Roll out the pie crust and fit it into a 9-inch tart pan. If using, sprinkle the grated Parmesan cheese evenly over the bottom of the crust.
-
Fill the tart: Pour the lentil mixture into the crust, spreading it evenly. If desired, beat the egg and brush it over the crust for a golden finish.
-
Bake: Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Allow to cool for 10 minutes before slicing.
Notes
Add greens: Add spinach or kale to the filling mixture for extra nutrition.
Cheese options: Substitute Parmesan with crumbled goat cheese or feta for different flavors.
Vegan version: Use a plant-based crust, skip the egg wash, and opt for a dairy-free cheese or leave it out.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Vegetarian, Tart
- Method: Baking, Sautéing
- Cuisine: Vegetarian, Comfort Food
