Savory Mushroom and Lentil Tart

Here’s a recipe for a savory tart with mushrooms and lentils that you can try:

Ingredients

• 1 roll of puff pastry or brisée
• 150 g of dried lentils (or 300 g if already cooked)
• 300 g of mixed mushrooms (fresh or frozen)
• 1 small onion
• 2 garlic cloves
• 1 sprig of fresh rosemary
• 100 g of grated cheese (pecorino, parmesan, or your choice)
• 2 eggs
• 50 ml of cooking cream
• Extra virgin olive oil to taste
• Salt and pepper to taste

Preparation

1. If using dried lentils, start by soaking them for several hours, then drain and cook them in fresh water for about 30 minutes or until tender. If using pre-cooked lentils, drain and rinse under cold water.

2. While the lentils are cooking, clean the mushrooms with a damp cloth or a brush. Slice the mushrooms.

3. Thinly slice the onion and mince the garlic. In a pan, sauté the onion and garlic with a drizzle of oil and the chopped rosemary until they become translucent.

4. Add the mushrooms to the pan and cook until golden and they have released most of their water. Season with salt and pepper to taste. Remove the rosemary.

5. Preheat the oven to 180 °C.

6. In a bowl, beat the eggs with the cooking cream, add the grated cheese and mix well. Then add the lentils and cooked mushrooms. Adjust salt and pepper.

7. Roll out the puff pastry or brisée and place it in a pie dish, prick the bottom with a fork. Pour the lentil and mushroom filling over the pastry base.

8. Bake the savory tart for about 25-30 minutes or until golden and the pastry is fully cooked.

9. Remove from the oven and let cool slightly before serving.

Fun Facts

Lentils are a very healthy food rich in protein, perfect for enriching vegetarian dishes like this savory tart. In Italy, it is traditional to eat lentils on New Year’s Day to wish for abundance and prosperity, but they are a versatile ingredient that lends itself to many other recipes throughout the year.