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
CHOCOLATE-HAZELNUT TART
Provided by Giada De Laurentiis
Categories dessert
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F.
- In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
- Cool the tart for at least 30 minutes before serving.
MUSHROOM TART
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Heat 2 large saute pans over high heat. Working in batches divide the olive oil between the 2 pans. When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize. Once mushrooms have cooked down to half their volume, transfer all mushrooms to 1 pan. Add the shallots and garlic and cook until the light brown and fragrant. Add the thyme until it crackles. Add the cream and bring up to a simmer. Reduce the cream by about half and stir in the grated parmesan, and the lemon juice. Shut off the flame and quickly stir in the beaten egg. Remove from the stove and let cool to room temperature. Add parsley and stir.
- While mushroom mixture is cooling, roll out the pastry dough on a floured surface. Roll the dough out so that it will line a 10-inch removable bottom tart pan. Line the dough with parchment paper and fill with the dry beans. Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature. Remove beans and paper.
- Lower oven temperature to 400 degrees F.
- When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese. Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes. Remove from the oven and allow to cool to room temperature before serving. Slice in wedges and serve.
TOMATO TART WITH CHICKPEA CRUMBLE
A combination of pistachios and chickpeas adds filling protein and rich flavor in this update on the classic summery tomato tart. One tart with a pretty side salad makes a simple dinner for two, but it's easy to double the recipe and make two tarts for a larger group.
Provided by Katherine Sacks
Categories No Meat, No Problem Dinner Vegetarian Summer Tomato Chickpea Pistachio Tart Parmesan Cheese
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Roll out dough on a lightly floured surface to a 10 1/2" round. Transfer to a parchment-lined baking sheet and chill until ready to use.
- Pulse chickpeas, pistachios, oil, garlic, lemon zest, salt, and pepper in a food processor until coarsely chopped, about 15 seconds.
- Sprinkle half of cheese over top of dough, leaving a 1/2" border. Sprinkle three-quarters of chickpea crumble over cheese. Top with onion, then tomatoes. Top with remaining cheese and chickpea crumble. Fold edges of dough over filling, tucking and overlapping slightly as needed. Using a pastry brush, brush edges of crust with egg wash.
- Bake tart until crust is golden brown and tomatoes are roasted and beginning to burst, 16-18 minutes.
- Top tart with basil and cut into wedges.
GOLDEN-GLAZED CARROT, MUSHROOM & HAZELNUT TART
Vegetarian guests? This individual puff pastry pie makes the perfect, stress-free offering
Provided by Good Food team
Categories Main course
Time 1h5m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Pop the carrots in a pan of boiling water and cook for 4-5 mins until tender. Spread the carrots out in one layer on a baking tray. Carefully toss with olive oil, seasoning and half the maple syrup. Bake for 20 mins, turning once.
- Next, place the pastry rectangle on a baking parchment-lined baking sheet. Score a 1cm border. Prick the centre area with a fork and put in the oven for 12 mins with the carrots.
- Fry the shallot in butter until totally soft, then stir through the mushrooms. Fry for several mins until mushrooms are tender and the mixture is dry. Spread out on a plate to cool. Whizz a third of the mushroom mixture with the nuts, cream cheese, tarragon and seasoning, so you have a coarse texture. Tip into a bowl and stir through the remaining mushroom mix.
- Remove the pastry base from the oven and gently press down the centre area with the back of a spoon. Spread the mushroom mix inside and lay the glazed carrots on top. You may need to tuck the ends round to fit the carrots in. Drizzle over the remaining maple syrup and bake for a further 12-15 mins until the pastry is golden. Sprinkle with a few tarragon leaves and some more chopped nuts to serve.
Nutrition Facts : Calories 702 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 29 grams sugar, Fiber 11 grams fiber, Protein 14 grams protein, Sodium 1.4 milligram of sodium
CHICKPEA, EGGPLANT, AND TOMATO TARTS
Categories Bean Tomato Vegetable Appetizer Bake Vegetarian Lunch Eggplant Chickpea Phyllo/Puff Pastry Dough Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 vegetarian main-course or 8 to 10 side-dish servings
Number Of Ingredients 15
Steps:
- Make filling:
- Peel eggplant and cut into 1/2-inch cubes. Toss with 1 teaspoon salt in a large bowl and let stand 15 minutes, then rinse in a colander under cold water and squeeze out excess water.
- Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion with bay leaf, stirring occasionally, until golden, about 5 minutes. Add 1 tablespoon oil, eggplant, and garlic and cook, stirring, until eggplant is tender, 8 to 10 minutes. Add tomatoes (without juice), paprika, and cumin and cook, stirring, 3 minutes. Add reserved tomato juice, chickpeas, sugar, 1/2 teaspoon pepper, and remaining 3/4 teaspoon salt and simmer, stirring occasionally, until filling is thickened and most of liquid is evaporated, about 5 minutes. Remove from heat and stir in parsley, then discard bay leaf.
- Make tarts:
- Put oven rack in middle position and preheat oven to 425°F. Line a large baking sheet with foil.
- Unroll phyllo and cover stack with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lightly brush 1 phyllo sheet with some of remaining oil and top with 2 more sheets, brushing each with oil. Sprinkle with 1/2 teaspoon pepper, then cut stack in half crosswise with a sharp knife. Spoon 1 cup filling into center of each half. Crumple edges of phyllo and shape into a crescent, leaving filling exposed, then transfer to baking sheet using a spatula. Make 2 more tarts in same manner, arranging about 1/2 inch apart on baking sheet.
- Bake, rotating baking sheet 180 degrees after 10 minutes, until edges of tarts are golden, 15 to 20 minutes total. Serve immediately.
CHICKEN AND MUSHROOM TART
Make and share this Chicken and Mushroom Tart recipe from Food.com.
Provided by Sherrie-pie
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Roll out the pastry on a floured surface to make an oblong.
- Neaten the edges, brush with egg and fold in the edges (trim the corner) and score.
- Bake for 25-30 minutes at 200C/400°F The centre will rise, but will flatten when filling is added.
- Meanwhile melt the butter and fry the mushrooms until soft.
- Stir in the chicken, the soup, the wine and most of the chives.
- Season, bring to the boil and simmer for 5 minutes until hteated through.
- Pile into the pastry case, sprinkle with the remaining chives and serve.
Nutrition Facts : Calories 665, Fat 43, SaturatedFat 14.8, Cholesterol 131.5, Sodium 552.5, Carbohydrate 33.1, Fiber 1.4, Sugar 2.1, Protein 29.6
MUSHROOM TART
Create an eye-catching mushroom tart for an easy but impressive vegetarian main course. Try a tasty pairing of earthy mushrooms, cream cheese and nutty pastry
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 1h10m
Number Of Ingredients 9
Steps:
- Put 175g Flora 100% Natural Ingredients, wholemeal flour, half the thyme and a pinch of salt in a food processor and pulse until it starts to clump together. Add 2-3 tbsp cold water and pulse again until it forms a ball. Wrap and chill for 20 mins.
- Meanwhile, heat the remaining 2 tbsp spread in a frying pan, and fry the mushrooms and onions for 10 mins until soft and lightly golden. Season well and remove from the heat.
- Heat the oven to 220C/fan 200C/gas 7. Add a large flat baking sheet to the oven to heat up. Whisk the soft cheese with half the chives, remaining thyme and all the garlic. Season well.
- Roll the pastry out in between two sheets of parchment to a rough rectangle shape, the thickness of a £1 coin, about 30x40cm. Remove the top layer of parchment and smooth over the soft cheese mixture, leaving a 5cm border. Spoon over the mushrooms, in an even layer over the soft cheese, then fold over the 4 sides of the border to overlap the filling slightly. Trim the sides before you fold over if you need to, but will look lovely when baked either way. Glaze the pastry with egg.
- Using the parchment to help you, slide the tart onto the hot tray with the paper. Bake for 35-40 mins until the pasty is cooked though, and crisp. Scatter with the remaining chives to serve, along with a green salad.
Nutrition Facts : Calories 495 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.63 milligram of sodium
MUSHROOM AND CHICKPEA TAGINE
This is a beautifully spiced vegetarian main course. A delicious Moroccan tagine, perfect served with rice or couscous. Garnish with chopped parsley.
Provided by Melanie Booth
Categories Soups, Stews and Chili Recipes Stews
Time 1h3m
Yield 4
Number Of Ingredients 20
Steps:
- Toast cumin seeds, coriander seeds, and sesame seeds in a dry skillet over medium heat until fragrant, 2 to 3 minutes. Transfer dukka mixture to a spice grinder; grind into a smooth powder.
- Heat oil in a large pot over medium heat. Add onion and garlic; cover and cook, stirring occasionally, until softened, 3 to 5 minutes. Add 1 teaspoon dukka and mushrooms; cover and cook for 3 minutes. Uncover and cook, stirring frequently, until mushrooms release most of their moisture, about 5 minutes.
- Stir chopped tomatoes, chickpeas, vegetable stock, apricots, parsley, honey, tomato puree, lemon juice, cinnamon stick, bay leaves, sugar, salt, and pepper into the pot. Cover and simmer until flavors combine, about 15 minutes. Add 1 teaspoon dukka. Cook, stirring frequently, until tagine thickens, about 15 minutes.
- Discard cinnamon stick and bay leaves.
- Mix 1 tablespoon dukka into the yogurt; serve alongside tagine.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 45.9 g, Fat 9.1 g, Fiber 8.4 g, Protein 9.3 g, SaturatedFat 1.2 g, Sodium 667.2 mg, Sugar 16.3 g
MUSHROOM TART
Make and share this Mushroom Tart recipe from Food.com.
Provided by cookiedog
Categories Savory Pies
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Heat 2 large saute pans over high heat.
- Working in batches divide the olive oil between the 2 pans.
- When the oil is hot but not quite smoking, add the mushrooms, season with gray salt and pepper, add the butter to each pan and allow to caramelize.
- Once mushrooms have cooked down to half their volume, transfer all mushrroms to 1 pan.
- Add the shallots and garlic and cook until the light brown and fragrant.
- Add the thyme until it crackles.
- Add the cream and bring up to a simmer.
- Reduce the cream by about half and stir in the grated parmesan, and the lemon juice.
- Shut off the flame and quickly stir in the beaten egg.
- Remove from the stove and let cool to room temperature.
- Add parsley and stir.
- While mushroom mixture is cooling, roll out the pastry dough on a floured surface.
- Roll the dough out so that it will line a 10-inch removable bottom tart pan.
- Line the dough with parchment paper and fill with the dry beans.
- Bake for 10 to 12 minutes, remove from the oven and let cool to room temperature.
- Remove beans and paper.
- Lower oven temperature to 400 degrees F.
- When both the filling and shell have cooled to room temperature fill the shell with the mushroom mixture and top with the crumbled blue cheese.
- Arrange the tart mold on a cookie sheet and bake for 20 to 30 minutes.
- Remove from the oven and allow to cool to room temperature before serving.
- Slice in wedges and serve.
Nutrition Facts : Calories 456.5, Fat 40.2, SaturatedFat 16.3, Cholesterol 88.2, Sodium 364, Carbohydrate 16.9, Fiber 0.6, Sugar 0.5, Protein 8.2
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