Mushroom Lentil Walnut Tart (Print Version)
# Ingredients:
→ Crust
01 -
1 tablespoon ground linseeds
02 -
3 tablespoons water
03 -
95 grams fresh breadcrumbs
04 -
50 grams walnuts
05 -
60 millilitres extra virgin olive oil
06 -
1 tablespoon nutritional yeast or Parmesan cheese
→ Filling
07 -
Extra virgin olive oil, for sautéing
08 -
100 grams Swiss brown mushrooms, sliced
09 -
1 clove garlic, crushed
10 -
3 spring onions, sliced (reserve some green tops)
11 -
1 teaspoon fresh thyme leaves
12 -
300 grams silken firm tofu
13 -
30 millilitres soy milk or other milk of choice
14 -
2 teaspoons nutritional yeast
15 -
0.5 teaspoon salt
16 -
Freshly ground black pepper, to taste
17 -
130 grams tinned lentils, drained and rinsed
# Instructions:
01 -
Preheat oven to 180°C. Prepare a 34 x 11 cm tart tin or a 20 cm quiche pan with removable base.
02 -
Mix ground linseeds with water and let stand. In a food processor, combine breadcrumbs, walnuts, olive oil, and nutritional yeast. Blend until just combined, retaining a coarse walnut texture. Add the linseed mixture and stir to combine.
03 -
Press the crust mixture evenly into the base of the tart tin to create a firm, even layer.
04 -
Heat olive oil in a frying pan over medium heat. Add sliced mushrooms and cook until lightly browned. Stir in garlic, spring onions, and thyme; sauté for 1 minute, then remove from the heat.
05 -
In a food processor, blend tofu, soy milk, nutritional yeast, salt, and black pepper until smooth.
06 -
Transfer tofu mixture to a bowl. Fold in lentils and most of the sautéed mushrooms, reserving a portion of mushrooms and some spring onion greens for garnish.
07 -
Spread the filling into the prepared crust. Top with reserved mushrooms and spring onion greens.
08 -
Bake in the preheated oven for 20–25 minutes, or until firm and set.
09 -
Remove from oven and cool for 10 minutes before unmoulding. Slice and serve with fresh vegetables or salad.
# Notes:
01 -
Allowing the crust to cool briefly improves its structural integrity when slicing.
02 -
Retaining mushroom texture enhances the finished tart's bite.