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Lentils.org

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Lentil & Mushroom Tart With Brie

Prep Time: 20 Minutes

Total time: 45 Minutes

Servings: 10 small tarts or 1 large

There's never been a better pair than mushrooms and brie - until we brought lentils into the picture. This savoury tart make an incredible appetizer!

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    1 pkg (400 g) puff pastry (defrosted)

    1 egg, whisked

    2 Tbsp (30 mL) bread crumbs

    1 Tbsp (15 mL) unsalted butter

    1 small onion, thinly sliced

    11/2 cups(375 mL) thinly sliced mushrooms

    3/4 cup (175 mL) cooked lentils

    1/2 cup(125 mL) 35% cream

    1 Tbsp(15 mL) chopped fresh thyme (reserve some for garnish)

    2 tsp (10 mL) lemon juice

    dash salt & black pepper

    1 small (8-oz) wedge/round brie cheese, sliced

Directions

  1. Cut the puff pastry in half. Roll each half to a thickness of 1/8” on a lightly floured surface and place on a baking sheet that is covered in foil.
  2. Lightly brush egg around the 1” border of each rolled pastry. Sprinkle 1 Tbsp of bread crumbs evenly in the limits of the border of each of the tarts (the crumbs will absorb some of the moisture from the topping, preventing a soggy base).
  3. In a pan, sauté the onions and mushrooms with butter until golden. Add black pepper, lentils, and cream. Simmer until most of the cream has reduced, approximately 5 minutes. Add the thyme and lemon juice; season with salt to taste. Allow the mixture to cool slightly and preheat the oven to 450°F during this time.
  4. Once the mixture is cool, place evenly on each of the tarts. Top with brie cheese and bake for approximately 25 minutes.
  5. Garnish with fresh thyme and enjoy!

Nutritional Information

  • Serving Size: 1 piece
  • Per serving:
  • Calories 390
  • Total Fat 28 g
  • Saturated Fat 10 g
  • Cholesterol 60 mg
  • Carbohydrates 24 g
  • Dietary Fibre 2 g
  • Sugar 2 g
  • Protein 11 g
  • Sodium 330 mg
  • Potassium 177 mg
  • Folate 70 mcg

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