Mushroom Chickpea Hazelnut Tart
Updated October 10, 2023
Andrew Scrivani for The New York Times
- Total Time
- 1 hour and 5 minutes
- Prep Time
- 30 minutes active time
- Cook Time
- 35 minutes inactive time
- Rating
- Comments
- Read comments
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Ingredients
1 premade vegan pie crust
1 tablespoon extra virgin olive oil
3 cups mixed mushrooms, chopped
½ cup white onion, chopped
3 leaves fresh sage, finely chopped
¼ teaspoon fresh rosemary, finely chopped
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup nutritional yeast
½ cup fresh flat-leaf parsley, finely chopped
⅔ cup hazelnuts, raw
16 oz canned chickpeas, drained and rinsed
¼ cup fresh orange juice
¼ teaspoon orange zest
⅔ cup vegetable broth
2 medjool dates, pitted and diced
1 cup kale, finely chopped, loosely packed
⅓ cup fine corn meal
½ cup red bell pepper, diced
Nutritional analysis per serving
46 grams carbs; 382 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 10 grams fiber; 342 milligrams sodium; 14 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees Fahrenheit. Partially cook pie crust in 9-inch pie dish for 10 minutes, until lightly golden brown around edges.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
I followed the recipe exactly and thought this was just okay. Not enough flavour and I found the texture unpleasant. not worth the work.
From my family to yours- our review: Not as good as we expected.
When I make pesto I substitute nutritional yeast for parmigiano-reggiano, so maybe you could reverse the substitution?
I made this for Thanksgiving and found the texture odd and the filling lacking in flavor. I served it at room temperature and it was just okay, not great (though it looked lovely in my pie dish). This morning I tried a few forkfuls after the tart had been in the fridge overnight, and the texture and flavor were improved. I would not make this again.
It was very interesting, but I wish the texture would be more firm/set. It was just kind of mushy like a thanksgiving stuffing, but more bland. Not sure if I would try making this again.
Excellent! Followed others' advice/comments, and doubled the sage, rosemary and orange peel; added a scant 1/4 cup dried cranberries (plumped them in the OJ). Did not need extra liquid. Rave reviews from company last night. :)