Mushroom, Lentil & Walnut Tart

Ingredients
1 sheet shortcrust pastry or puff pastry
1 egg, beaten (for brushing – optional)
2 tbsp olive oil
1 small onion or 2 shallots, finely chopped
250 g mushrooms (button, cremini, or mixed), finely chopped
2 garlic cloves, minced
1 cup cooked green or brown lentils, well drained
½ cup walnuts, finely chopped
1 tbsp soy sauce or balsamic vinegar
1 tsp dried thyme or rosemary
Salt & black pepper, to taste
Method
Preheat oven to 190°C. Line a tart pan or baking tray.
Roll out the pastry and fit it into the pan. Prick the base with a fork and chill while preparing the filling.
Heat olive oil in a pan over medium heat. Sauté onion or shallots until soft.
Add mushrooms and cook until their moisture evaporates and they begin to brown.
Stir in garlic, lentils, walnuts, herbs, soy sauce (or balsamic), salt, and pepper. Cook 2–3 minutes, then remove from heat.
Spoon the filling onto the pastry and spread evenly. Fold edges if rustic-style.
Brush pastry edges with beaten egg if using.
Bake for 30–35 minutes, until golden and crisp.
To Serve Let rest 5–10 minutes before slicing. Delicious warm or at room temperature, paired with a green salad.