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This savory mushroom lentil and walnut tart is my absolute go-to any time I want to impress friends with a vegan centerpiece that feels hearty but not heavy. The crust is nutty with a hint of cheese and the filling comes together creamy and packed with earthy mushroom flavor plus protein-rich lentils. It works beautifully for brunch lunch or a cozy weeknight dinner and is so satisfying no one misses the eggs or dairy.
The first time I made this tart it was for a vegan holiday potluck and the whole thing disappeared before I even sat down. Now my family requests it anytime we have extra mushrooms or a reason to celebrate.
Ingredients
- Ground linseeds: These act as a plant-based binder like egg. Look for golden linseeds for a milder flavor
- Water: Needed to activate the linseeds for binding
- Breadcrumbs: The base of the crust. Use fresh or dried but look for ones without additives for better flavor
- Walnuts: Adds crunch and richness. Choose fresh walnuts for a sweet nutty taste
- Extra virgin olive oil: For richness in both crust and filling. Select a fresh grassy oil for more depth
- Nutritional yeast: Imparts a cheesy savory note. Go for flakes rather than powder for better mixing
- Swiss brown mushrooms: Earthy and meaty. Choose firm mushrooms with a dense texture
- Garlic: Brings aroma and punch. Use young garlic for a mellow flavor
- Spring onions: For gentle onion flavor and color. Fresh crisp spring onions add brightness
- Fresh thyme leaves: Delicate herbal note. Strip leaves from stems for freshness
- Silken firm tofu: The creamy base of the filling. Make sure it is silken yet firm enough to set
- Milk of choice: Adds silkiness. Soy milk is my favorite for its neutral taste
- Salt: To enhance all the flavors. Use fine sea salt for even seasoning
- Freshly ground black pepper: Lifts everything with a floral note
- Cooked lentils: Earthy protein and a little bite. Canned lentils work well, just rinse thoroughly
Step-by-Step Instructions
- Mix the Linseed Binder:
- Combine ground linseeds and water in a small bowl. Let sit for five minutes to form a gel that will help hold the crust together much like an egg.
- Prepare the Crust Mixture:
- Add breadcrumbs walnuts olive oil and nutritional yeast to a food processor. Pulse just until combined making sure some walnut pieces remain chunky for good texture.
- Bind and Shape the Crust:
- Scoop the crumbly crust mixture into a large bowl. Stir through the linseed mixture until thoroughly incorporated. Press evenly into the bottom and up the sides of a rectangular tart tin or quiche pan ensuring an even layer.
- Saute the Vegetables:
- Heat a nonstick fry pan over medium heat until hot. Pour in a swirl of olive oil then tumble in the mushrooms. Cook for several minutes stirring occasionally until mushrooms are golden and their moisture has mostly cooked away. Add garlic and sliced spring onions reserving some green tops. Cook for another minute then remove from heat.
- Blend the Tofu Filling:
- In a food processor blend the silken firm tofu milk nutritional yeast salt and black pepper. Blend until creamy and completely smooth for a silky filling.
- Combine and Fill:
- Transfer tofu mixture to a mixing bowl. Gently fold in the cooked lentils and the sautéed mushrooms and onions saving a handful of mushrooms for topping.
- Assemble and Top the Tart:
- Spread the filling evenly into the prepared crust and smooth the top with a spatula. Scatter reserved mushrooms and the green slices of spring onion over the top for color.
- Bake Until Set:
- Place tart in a preheated oven at 180 degrees Celsius. Bake for 20 to 25 minutes checking that the filling is just set and the crust begins to look golden at the edges.
- Cool and Serve:
- Remove the tart from the oven and rest for around 10 minutes so the filling firms up. Carefully lift tart from tin and slice before serving with salad or steamed vegetables.
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I always look forward to the walnut crust because it stays crispy and adds a toasted flavor you just do not find in most tarts. My daughter loves to help press the crust mixture into the tin and her laughter fills the kitchen every time we bake this together.
Storage Tips
This tart keeps well covered in the refrigerator for up to three days. It actually tastes better on the second day once the flavors mingle and the crust softens just a little. Reheat gently in the oven to revive the crust or enjoy at room temperature straight from the fridge for lunch.
Ingredient Substitutions
If you are not vegan swap in Parmesan cheese for nutritional yeast for a deeply savory flavor. Chickpeas can step in for lentils if that is what you have on hand and any firm mushrooms will do though Swiss browns have a wonderfully nutty flavor. Gluten free breadcrumbs keep this tart accessible for everyone.
Serving Suggestions
Pair this tart with a peppery arugula or spinach salad and bright lemon vinaigrette for contrast. It is equally delicious with a side of roasted root vegetables in colder months. For brunch a dollop of plant based yogurt with chopped dill is a perfect finishing touch.
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I have found myself turning to this recipe again and again when I want to share good food with good people. The combination of textures and flavors always wins over a table of mixed eaters and leftovers never seem to last long.
Frequently Asked Questions
- → Can I use other nuts instead of walnuts?
Yes, pecans or hazelnuts work well, but walnuts offer a classic earthy crunch that complements the mushrooms and lentils.
- → What kind of mushrooms are best?
Swiss brown mushrooms add depth, but button mushrooms or portobellos are also excellent choices for flavor and texture.
- → How can I make this tart gluten-free?
Use gluten-free breadcrumbs or finely ground oats for the crust base to keep the tart suitable for gluten-free diets.
- → What can I serve with this savory tart?
Fresh salads, grilled asparagus, or steamed green beans pair well, balancing the tart’s hearty richness.
- → Is it possible to prepare this tart ahead?
Yes, assemble and bake the tart in advance, then reheat gently or serve at room temperature for best flavor and texture.
- → Can I substitute tofu in the filling?
Silken tofu lends creaminess, but ricotta or well-drained cottage cheese may be used for a non-vegan version.