Mushroom Lentil and Spinach Tart - Hello Canola

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)