Mushroom Walnut Pesto Tart Recipe

Name: Mushroom Walnut Pesto Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Required utensils: Food processor, skillet, baking sheet; Ingredients; For pesto:; 2 garlic cloves; 20 oz (~1.25 lb) sliced crimini mushrooms, divided; 2/3 cup toasted chopped walnuts, divided; 1/3 cup extra virgin olive oil; 2 tbsp water; 1 cup loosely packed fresh parsley; 1 tbsp nutritional yeast (optional); 1/2-3/4 tsp kosher salt, to taste; Freshly ground black pepper, to taste; For tart:; 7-8 Phyllo Pastry sheets; Extra virgin olive oil, for brushing sheets; 1 red onion, sliced into long strands; Remaining crimini mushrooms; Fresh parsley, to garnish

Servings: persons

Required utensils: Food processor, skillet, baking sheet
Ingredients
For pesto:
2 garlic cloves
20 oz (~1.25 lb) sliced crimini mushrooms, divided
2/3 cup toasted chopped walnuts, divided
1/3 cup extra virgin olive oil
2 tbsp water
1 cup loosely packed fresh parsley
1 tbsp nutritional yeast (optional)
1/2-3/4 tsp kosher salt, to taste
Freshly ground black pepper, to taste
For tart:
7-8 Phyllo Pastry sheets
Extra virgin olive oil, for brushing sheets
1 red onion, sliced into long strands
Remaining crimini mushrooms
Fresh parsley, to garnish

1
1. Preheat oven to 350F. Line a large baking sheet with parchment paper. Thaw Phyllo dough according to package directions.
2
2. In a large skillet, saute the sliced red onion in 2 tbsp olive oil over medium-low heat. Stir often for about 30 minutes. In another skillet, saute the sliced mushrooms in 1-2 tsp olive oil for about 20 minutes or until the water cooks out.
3
3. With the food processor running, drop 2 peeled garlic cloves in and process until chopped. Add in 1 cup (saving the rest for the tart) sauteed mushrooms, olive oil, and water and process until smooth, scraping down the sides as necessary. Now add in the rest of the ingredients (using only 1/3 cup walnuts) and process until smooth. Stir in remaining 1/3 cup walnuts. Adjust seasonings to taste.
4
4. Place 1 sheet of Phyllo dough onto prepared baking sheet. Brush or spray on oil. Repeat for 7 layers. Carefully fold each side inward to form a crust. With a fork, poke lots of holes all over the phyllo to allow air to escape. You can also weigh it down with pie weights. Bake at 350F for about 18-20 mins until golden.
5
5. After cooling the phyllo for 5 mins, carefully spread on all of the pesto, top with the remaining mushrooms and onion. Garnish with fresh parsley leaves. Cut into squares and serve immediately.
6
More delicious recipes are available on the Mushrooms Canada website at www.mushrooms.ca.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Required utensils: Food processor, skillet, baking sheet, Ingredients, For pesto:, 2 garlic cloves, and more.

Yes, Mushroom Walnut Pesto Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushroom Walnut Pesto Tart

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