MUSHROOM CHICKPEA HAZELNUT TART
Savory pies and tarts are go-to dishes at Thanksgiving. They can be made well in advance and they make a great main course for guests who are not eating turkey. We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series. We liked that it was easy (she suggests a pre-made crust) and the hazelnuts make it a great option for the winter holidays as well. "These flavors are rustic, filling, cozy and festive," Ms. Patalsky wrote. "I adore pot pies and tarts for main dish entrees. You can easily slice them like pies and serve to guests in an elegant way."
Provided by Tara Parker-Pope
Categories main course
Time 1h5m
Yield 8 slices
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees Fahrenheit. Partially cook pie crust in 9-inch pie dish for 10 minutes, until lightly golden brown around edges.
- Heat olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, sage and rosemary. Cook, stirring often, until the mushrooms have cooked down considerably and begin to brown. Transfer to a bowl and season with salt and pepper. Fold in the nutritional yeast and parsley.
- Toast the hazelnuts in a dry skillet over medium heat for 2 minutes, stirring frequently. Transfer directly into a food processor and pulse until coarsely chopped. Transfer to bowl with mushroom mixture. Add the chickpeas to the food processor and pulse until coarsely chopped and add to the mushroom mixture. Add the orange juice, orange zest, vegetable broth, dates, kale and corn meal to the bowl and fold everything together until thoroughly combined.
- Transfer mixture to the prepared pie crust and smooth into an even layer. Sprinkle the red pepper over the tart and drizzle with olive oil. Bake for 25 minutes, until vegetables are slightly soft. Allow to cool slightly before serving.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 322 milligrams, Sugar 10 grams
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Dj Clist
[email protected]This recipe looks delicious! I'm going to have to try it soon.
boyfurious
[email protected]I can't wait to try this recipe!
Elodie Crimble
[email protected]I'm going to try making this tart with a gluten-free crust next time.
Dasuni Hansika
[email protected]I think this recipe would be better with a different type of cheese.
Grace Mwaba
[email protected]I followed the recipe exactly, but my tart was still undercooked.
Matthew Eaton
[email protected]I'm not sure what went wrong, but my tart didn't turn out very well.
Tau Makoni
[email protected]This tart is a great option for a vegetarian or vegan meal.
Platinum County
[email protected]I love that this tart can be made ahead of time.
Naveen Prajapati
[email protected]This tart is the perfect way to use up leftover mushrooms and chickpeas.
Ramzan Ali barejo
[email protected]I've made this tart several times now and it's always a hit with my family and friends.
Atsham Sayyad
[email protected]This recipe is a keeper! It's so easy to make and it always turns out perfectly.
Zaib Jutt
[email protected]I accidentally used almond flour instead of all-purpose flour, but the tart still turned out great!
Pretty Nkosi
[email protected]The crust was a bit soggy, but the filling was delicious.
Tariq Pasha
[email protected]This tart was a bit too bland for my taste. I think it could have used more seasoning.
Haider shah Haider shah
[email protected]I made this tart for a party and it was a huge hit! Everyone loved it. The flavors were amazing and the tart was so easy to make. I will definitely be making this again.
Misbah BatooL
[email protected]This tart was absolutely delicious! It was the perfect combination of savory and sweet. The mushrooms and chickpeas were cooked to perfection, and the hazelnuts added a nice crunch. The crust was also very flaky and buttery. I would definitely recomm
Brandon Alfaro
[email protected]I'm not a huge fan of mushrooms, but I decided to try this recipe anyway. I was pleasantly surprised at how much I enjoyed it! The mushrooms were cooked perfectly and they had a great flavor. The chickpeas and hazelnuts added a nice touch of texture
Kaweesi Nicholas
[email protected]This mushroom, chickpea, and hazelnut tart was a delightful surprise! The combination of flavors and textures was絶妙. The mushrooms were earthy and savory, the chickpeas added a nice nutty flavor, and the hazelnuts gave the tart a bit of crunch. The t