I really liked this tart, as did my husband and vego teenage son. Youngest son opted out without trying and made himself an egg and bacon sandwich! I used EDC shortcrust pastry and didn't have enough mushroom, so roasted some zucchini while the tart shell was blind baking and added that too. I also added some grated parmesan on top.
Tweak for next time: I thought thetaste of the lemon juice was quite strong and as the fetta/walnut mix is similar to Cyndi's vegetarian sausage rolls, next time I think I will try adding tamari, as per that recipe, as it would go really well with the flavours in this tart.
This is a very elegant dish, it needed a substantial side dish for my boys to think it was "dinner". None the less, we thought it was delicious and I would definitely cook it again.
4.5/5
