Mushroom, Lentil & Walnut Tart
Earthy mushrooms, tender lentils, and toasted walnuts are folded with herbs and cheese into a crisp tart shell. Hearty yet elegant—this tart slices beautifully and tastes even better the next day
Time
Prep: 20 mintes
Cook: 30 minutes
Bake: 30–35 minutes
Total: ~1 hr 25 min
Ingredients
Tart Base
1 sheet shortcrust pastry or puff pastry
1 egg (for brushing, optional)
Filling
2 tbsp olive oil
1 small onion or 2 shallots, finely chopped
250 g mushrooms (button, cremini, or mixed), finely chopped
2 garlic cloves, minced
1 cup cooked brown or green lentils, well drained
½ cup walnuts, lightly toasted and chopped
2 eggs
½ cup cream or milk
½ cup grated parmesan or crumbled feta
½ tsp salt
¼ tsp black pepper
½ tsp dried thyme or oregano
2 tbsp fresh parsley or thyme, chopped
Instructions
1. Prepare the crust
Preheat oven to 180°C (350°F).
Line a tart pan with pastry, trim edges, prick base with a fork.
Blind bake for 10 minutes (optional but recommended for crispness).
2. Cook filling
Heat olive oil in a pan.
Sauté onion until soft. Add mushrooms and cook until moisture evaporates.
Stir in garlic and herbs.
3. Combine
Remove from heat. Mix in lentils and walnuts. Let cool slightly.
4. Egg mixture
Whisk eggs, cream, cheese, salt, and pepper in a bowl.
5. Assemble
Spread mushroom-lentil mixture in the tart shell.
Pour egg mixture evenly over the top.
6. Bake
Bake 30–35 minutes until set and lightly golden.
Rest 10 minutes before slicing.
Tips
Chop mushrooms finely for a meaty texture
Drain lentils very well to avoid sogginess
Resting helps the tart set cleanly
Variations (Mild & Mediterranean)
Add caramelized leeks instead of onion
Use goat cheese for creaminess
Add a pinch of nutmeg for warmth
Serving Ideas
With lemony green salad
As a vegetarian main or holiday side
Perfect for meal prep or picnics
Nutrition information
Calories: ~330
Protein: ~14 g
Fiber:19 g
Carbohydrates:19g
Fats:10 g
Fiber: ~6 g
Hearty and nourishing 🌿