Mushroom Lentil and Spinach Tart - Hello Canola

Name: Mushroom Lentil and Spinach Tart - Hello Canola
Ingredients: Dinner; In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.; Add cold/frozen canola oil*. Pulse again once or twice.; Combine water, egg and vinegar in a small bowl.; With food processor running, slowly pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.; Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface.; Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use.; Add spinach, sauté until the spinach leaves have cooked down, about 2-3 minutes.; Remove from heat. Stir in lentils, thyme, salt and pepper. Set aside.; Meanwhile, roll pastry into a 16×10 inch (40×25 cm) rectangle. Place on large baking sheet. Fold over the pastry edges by about ½ inch (2 cm) on all 4 sides. Dock pastry all over with a fork.; Bake at 400°F (200°C) for 10 minutes.; Remove from oven and spread ricotta cheese over bottom of the crust. Top with mushroom mixture and spread to cover pastry surface.; Sprinkle Swiss cheese over all.; Bake at 400°F (200°C) for about 10 minutes longer.

hellocanola.ca

Perfect for vegetarians and meat-eaters alike, mushrooms and lentils are the ultimate meat replacement. Adding cheese and spinach rounds out earthy flavours and provides an irresistible treat.

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Ingredients

Dinner
In a food processor, add flour, salt, and baking powder. Pulse once or twice to combine ingredients.
Add cold/frozen canola oil*. Pulse again once or twice.
Combine water, egg and vinegar in a small bowl.
With food processor running, slowly pour liquid ingredients through the chute. Turn off machine as soon as ingredients are mixed, about 10 seconds.
Turn dough out onto floured board. Divide dough in half. Roll out dough on floured surface.
Use immediately or wrap each dough ball in plastic wrap and refrigerate until ready to use.
Add spinach, sauté until the spinach leaves have cooked down, about 2-3 minutes.
Remove from heat. Stir in lentils, thyme, salt and pepper. Set aside.
Meanwhile, roll pastry into a 16×10 inch (40×25 cm) rectangle. Place on large baking sheet. Fold over the pastry edges by about ½ inch (2 cm) on all 4 sides. Dock pastry all over with a fork.
Bake at 400°F (200°C) for 10 minutes.
Remove from oven and spread ricotta cheese over bottom of the crust. Top with mushroom mixture and spread to cover pastry surface.
Sprinkle Swiss cheese over all.
Bake at 400°F (200°C) for about 10 minutes longer.