Recipe from Kathy Patalsky
Adapted by Tara Parker-Pope
Updated Oct. 11, 2023
- Total Time
- 1 hour and 5 minutes
- Prep Time
- 30 minutes active time
- Cook Time
- 35 minutes inactive time
- Rating
- 4(168)
- Notes
- Read community notes
Savory pies and tarts are go-to dishes at Thanksgiving. They can be made well in advance and they make a great main course for guests who are not eating turkey.
We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series. We liked that it was easy (she suggests a pre-made crust) and the hazelnuts make it a great option for the winter holidays as well.
“These flavors are rustic, filling, cozy and festive,” Ms. Patalsky wrote. “I adore pot pies and tarts for main dish entrees. You can easily slice them like pies and serve to guests in an elegant way." —Tara Parker-Pope
Featured in: Vegetarian Thanksgiving: Easy Mushroom-Hazelnut Tart
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Ingredients
Yield:8 slices
- 1premade vegan pie crust
- 1tablespoon extra virgin olive oil
- 3cups mixed mushrooms, chopped
- ½cup white onion, chopped
- 3leaves fresh sage, finely chopped
- ¼teaspoon fresh rosemary, finely chopped
- ¼teaspoon salt
- ⅛teaspoon black pepper
- ⅓cup nutritional yeast
- ½cup fresh flat-leaf parsley, finely chopped
- ⅔cup hazelnuts, raw
- 16oz canned chickpeas, drained and rinsed
- ¼cup fresh orange juice
- ¼teaspoon orange zest
- ⅔cup vegetable broth
- 2medjool dates, pitted and diced
- 1cup kale, finely chopped, loosely packed
- ⅓cup fine corn meal
- ½cup red bell pepper, diced
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
382 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 46 grams carbohydrates; 10 grams dietary fiber; 10 grams sugars; 14 grams protein; 342 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Preheat oven to 425 degrees Fahrenheit. Partially cook pie crust in 9-inch pie dish for 10 minutes, until lightly golden brown around edges.
Step
2
Heat olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, sage and rosemary. Cook, stirring often, until the mushrooms have cooked down considerably and begin to brown. Transfer to a bowl and season with salt and pepper. Fold in the nutritional yeast and parsley.
Step
3
Toast the hazelnuts in a dry skillet over medium heat for 2 minutes, stirring frequently. Transfer directly into a food processor and pulse until coarsely chopped. Transfer to bowl with mushroom mixture. Add the chickpeas to the food processor and pulse until coarsely chopped and add to the mushroom mixture. Add the orange juice, orange zest, vegetable broth, dates, kale and corn meal to the bowl and fold everything together until thoroughly combined.
Step
4
Transfer mixture to the prepared pie crust and smooth into an even layer. Sprinkle the red pepper over the tart and drizzle with olive oil. Bake for 25 minutes, until vegetables are slightly soft. Allow to cool slightly before serving.
Ratings
4
out of 5
168
user ratings
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Cooking Notes
BERFB
I followed the recipe exactly and thought this was just okay. Not enough flavour and I found the texture unpleasant. not worth the work.
Kelly Jones
From my family to yours- our review: Not as good as we expected.
Bill
When I make pesto I substitute nutritional yeast for parmigiano-reggiano, so maybe you could reverse the substitution?
Maria
You are thinking of brewers yeast. Nutritional yeast has a very different and pleasant taste.
The_Mitten
Interesting recipe, and great flavor. The filling was a bit dry and crumbled when sliced. I would add more vegetable broth next time.
Alyssa
I made this this past weekend, and it was delicious! It's more sweet than savory, due to the orange juice and chopped dates. My husband even suggested adding some dried fruit, like cranberries or white raisins. I'll be making this again for Thanksgiving; it'll be a nice, lightly sweet palate cleanser to salty potatoes, stuffing, and gravy.
Bett
Why don't you google your question? I did: http://kimberlysnyder.com/blog/2014/09/08/inconvenient-truth-nutritional... .
Fixed this last night as a trial run for Thanksgiving. Loved it. In Hawaii so I used macadamia nuts. First time I've cooked with nutritional yeast. Besides adding another source of protein, it's an effective replacement for cheese.
Ann
I made this for Thanksgiving and found the texture odd and the filling lacking in flavor. I served it at room temperature and it was just okay, not great (though it looked lovely in my pie dish). This morning I tried a few forkfuls after the tart had been in the fridge overnight, and the texture and flavor were improved. I would not make this again.
Emily MacEachern
It was very interesting, but I wish the texture would be more firm/set. It was just kind of mushy like a thanksgiving stuffing, but more bland. Not sure if I would try making this again.
VS
Excellent! Followed others' advice/comments, and doubled the sage, rosemary and orange peel; added a scant 1/4 cup dried cranberries (plumped them in the OJ). Did not need extra liquid. Rave reviews from company last night. :)
ScottyMar
Really liked; will make again. Based on others' comments, and not being vegan, made a few modifications: upped the herbs, substituted Parmesan for the yeast, and added a beaten egg as a binder. The orange zest is a bit surprising, but its sharpness cuts richness and boosts the flavor; just don't add more than is called for. Sautéed beet greens instead of kale. Makes about 1/3 more than is needed for a deep dish 9-inch plate. Crimini and maitake mushrooms.
Kristina V.
Do not do this again
aimee
I was not happy will the results of this recipe. Like another commenter, I thought the flavor combination was odd and didn't like the texture. Too bad.
Sam
Proportions are totally messed up. It should be 1 cup chopped kale, not 1 cup kale, chopped. Mine turned into a giant kale pie with some nuts and mushrooms.
I had enough filling to fill my pie crust 2.5 times. If you look at the sheer amount of ingredients, there is no way this fits in 1 pie crust. I cooked the extra in a greased cast iron skillet, which worked great.
Expensive, with weird flavors (orange with kale or with mushrooms? What?) and a very crumbly texture. Will not make again.
Rachael
Bright, fresh flavors. Don't over process any of the ingredients, or you will lose the texture. We'll make this again
Kelly Jones
From my family to yours- our review: Not as good as we expected.
The_Mitten
Interesting recipe, and great flavor. The filling was a bit dry and crumbled when sliced. I would add more vegetable broth next time.
BERFB
I followed the recipe exactly and thought this was just okay. Not enough flavour and I found the texture unpleasant. not worth the work.
Alyssa
I made this this past weekend, and it was delicious! It's more sweet than savory, due to the orange juice and chopped dates. My husband even suggested adding some dried fruit, like cranberries or white raisins. I'll be making this again for Thanksgiving; it'll be a nice, lightly sweet palate cleanser to salty potatoes, stuffing, and gravy.
A Talbott
Would you substitute pecans or cashews for hazelnuts?
Cheryl
Also -What is the purpose of the nutritional yeast - adding nutrition, and f so, what? doesn't the strong flavor affect the taste to the detriment of hazelnuts, etc?
jj
I find nutritional yeast to taste like butter.
Maria
You are thinking of brewers yeast. Nutritional yeast has a very different and pleasant taste.
Bett
Why don't you google your question? I did: http://kimberlysnyder.com/blog/2014/09/08/inconvenient-truth-nutritional... .
Fixed this last night as a trial run for Thanksgiving. Loved it. In Hawaii so I used macadamia nuts. First time I've cooked with nutritional yeast. Besides adding another source of protein, it's an effective replacement for cheese.
mitzi
what can i replace nutritional yeast with?
Bill
When I make pesto I substitute nutritional yeast for parmigiano-reggiano, so maybe you could reverse the substitution?
Karen L Davis
And if you’re vegan, there is good non-dairy parmesan available now. We’ve bought it at Whole Foods for several years now.
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