Mushroom Lentil and Spinach Tart

Name: Mushroom Lentil and Spinach Tart
Ingredients: 2 1/2 cups all-purpose flour (625 mL); 1/2 tsp salt (2 mL); 1/2 tsp baking powder (2 mL); 2/3 cup canola oil, chilled in freezer for 2 hours* see note below (150 mL); 1/2 cup ice water (125 mL); 1 egg, beaten slightly (1); 1 Tbsp vinegar (15 mL); 2 Tbsp canola oil (30 mL); 2 large shallots, diced (2); 1 large clove garlic, minced (1); 1 – 200 g pkg button mushrooms, thinly sliced (1); 1 – 200 g pkg Shitake mushrooms, sliced (1); 1 – 5 oz pkg baby spinach (142 g); 1 cup cooked lentils (250 mL); 2 Tbsp fresh thyme leaves (30 mL); ½ tsp salt (2 mL); ½ tsp pepper (2 mL); 1 cup ricotta cheese (250 mL); 1 cup grated Swiss cheese (250 mL)

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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