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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Julie Holloway
[email protected]I can't wait to make this tart again. It's so good!
Annette Hapurona
[email protected]This tart is perfect for a special occasion. It's elegant and delicious.
Garry Craker
[email protected]I made this tart for my family and they all loved it. Even my picky kids ate it all up.
shahed alam
[email protected]This tart is a little time-consuming to make, but it's worth it. It's a showstopper!
Basanti Kunwar
[email protected]I'm not a big fan of mushrooms, but I loved this tart. The hazelnuts and chickpeas really balanced out the flavor.
Ayaye Brian
[email protected]This is a great recipe for a vegetarian tart. It's packed with flavor and nutrients.
Murtaza Bhatti
[email protected]I loved the combination of mushrooms, chickpeas, and hazelnuts. It was a unique and delicious tart.
Sumaira Butt
[email protected]The tart was easy to make, but it didn't turn out as pretty as the picture. It was still delicious though.
LovelyBrittany
[email protected]The flavors in this tart were bland. I was disappointed.
Aga Celaya
[email protected]The tart was a little too dry for my taste. I think I'll add some more liquid next time.
Trading Crypto fx
[email protected]I've made this tart several times and it's always a crowd-pleaser. It's perfect for a weeknight meal or a special occasion.
Zohaib Hashmi
[email protected]This tart is so unique and flavorful. I highly recommend it.
Shahd Shareef
[email protected]The instructions were easy to follow and the tart turned out perfectly. I love the combination of mushrooms, chickpeas, and hazelnuts.
Pamela Cantrell
[email protected]I made this tart for a potluck and it was gone in minutes! Everyone loved it.
muzammil ali
[email protected]This mushroom chickpea hazelnut tart was a hit at my dinner party. The flavors were amazing and the presentation was beautiful. I will definitely be making this again.