MUSHROOM CHICKPEA HAZELNUT TART

Mushroom Chickpea Hazelnut Tart image

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

Time 1h5m

Yield 8 slices

Number Of Ingredients 19

Ingredients

1 premade vegan pie crust
1 tablespoon extra virgin olive oil
3 cups mixed mushrooms, chopped
1/2 cup white onion, chopped
3 leaves fresh sage, finely chopped
1/4 teaspoon fresh rosemary, finely chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup nutritional yeast
1/2 cup fresh flat-leaf parsley, finely chopped
2/3 cup hazelnuts, raw
16 oz canned chickpeas, drained and rinsed
1/4 cup fresh orange juice
1/4 teaspoon orange zest
2/3 cup vegetable broth
2 medjool dates, pitted and diced
1 cup kale, finely chopped, loosely packed
1/3 cup fine corn meal
1/2 cup red bell pepper, diced

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