Mushroom Lentil and Spinach Tart

Mushroom Lentil and Spinach Tart

Perfect for vegetarians and meat-eaters alike, mushrooms and lentils are the ultimate meat replacement. Adding cheese and spinach rounds out earthy flavours and provides an irresistible treat.

  • Ingredients


    2 1/2 cups all-purpose flour (625 mL) 

    1/2 tsp salt (2 mL) 

    1/2 tsp baking powder (2 mL) 

    2/3 cup canola oil, chilled in freezer for 2 hours* see note below (150 mL) 

    1/2 cup ice water (125 mL) 

    1 egg, beaten slightly (1) 

    1 Tbsp vinegar (15 mL) 

    Mushroom Filling 

    2 Tbsp canola oil (30 mL) 

    2 large shallots, diced (2) 

    1 large clove garlic, minced (1) 

    1 – 200 g pkg button mushrooms, thinly sliced (1) 

    1 – 200 g pkg Shitake mushrooms, sliced (1) 

    1 – 5 oz pkg baby spinach (142 g) 

    1 cup cooked lentils (250 mL) 

    2 Tbsp fresh thyme leaves (30 mL) 

    ½ tsp salt (2 mL) 

    ½ tsp pepper (2 mL) 

    1 cup ricotta cheese (250 mL) 

    1 cup grated Swiss cheese (250 mL) 

  • Directions


    1. In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
    2. Add cold/frozen canola oil*. Pulse again once or twice. 
    3. Combine water, egg and vinegar in a small bowl. 
    4. With food processor running, slowly pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds. 
    5. Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface. 
    6. Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use. 

    *Canola oil can be frozen overnight. 

    Mushroom Filling 

    1. Pour canola oil into a large non-stick frying pan. Sauté shallots for 1 – 2 minutes. Add garlic and cook 30 seconds longer. Add sliced mushrooms, sauté until the mushrooms are cooked and there is very little moisture left in the pan. 
    2. Add spinach, sauté until the spinach leaves have cooked down, about 2-3 minutes.
    3. Remove from heat. Stir in lentils, thyme, salt and pepper. Set aside.
    4. Meanwhile, roll pastry into a 16×10 inch (40×25 cm) rectangle. Place on large baking sheet. Fold over the pastry edges by about ½ inch (2 cm) on all 4 sides. Dock pastry all over with a fork.
    5. Bake at 400°F (200°C) for 10 minutes. 
    6. Remove from oven and spread ricotta cheese over bottom of the crust. Top with mushroom mixture and spread to cover pastry surface.
    7. Sprinkle Swiss cheese over all.
    8. Bake at 400°F (200°C) for about 10 minutes longer.

Nutritional Analysis

Serving Size
1 piece
Total Fat
10.4 g
Saturated Fat
4.4 g
23 mg
179 mg
11.7 g
2.3 g
2.5 g
12.2 g
439 mg