Lentil & Mushroom Tart With Brie – Lentils.org

Lentil & Mushroom Tart With Brie

  By lentilsorg      

July 14, 2015

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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!

  • Prep: 20 Minutes
  • Cook: 25 Minutes

  • 20 Minutes

    25 Minutes

    45 Minutes

  • Yields: 10 small tarts or 1 large
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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!

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

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Nutrition Facts

Serving Size1 piece
Calories390
Sodium330 mg
Potassium177 mg
Protein11 g
Cholesterol60 mg
Sugar2 g
Total Fat28 g
Saturated Fat10 g
Total Carbohydrates24 g
Dietary Fiber2 g