This one-pan mushroom tart is incredibly easy and quick to make, and it’s utterly delicious — the perfect centrepiece for any gathering.
Vegan, nut free, soy free | Serves 4 | MAIN
Ingredients:
- 500g mushrooms
- 1 bell pepper
- 1 onion
- 1 clove of garlic
- 2-3 tablespoons of olive oil
- Salt and pepper
- 1 teaspoon of each dried oregano and parsley
- 1/2 teaspoon garlic granules
- 1/2 lemon, the juice
- 2 tablespoons of harissa paste
- 1 Lebanese pita
- 250g hummus
Steps:
1.Cut the mushrooms in slices and put aside.
2.Chop the bell pepper, onion and garlic clove.
3.In a wide pan (preferably that is oven safe), sauté the onions with a pinch of salt and the olive oil until translucent, on a medium heat stirring occasionally.
4.Then add the pepper and garlic, and sauté for 2-3 minutes more.
5.Add the mushrooms (in batches if your pan is small) and cook them until they shrink more than half in size.
6.The season with all the spices, and lemon juice, cook for a minute, before you add the harissa paste.
7.Stir through the harissa and cook it for a couple of minutes.
8.Add the mushroom mixture on a plate, and slightly water your pita.
9.Then add it into the pan you were previously using and push it down with your fingers to take the shape of the pan.
10.Spread the hummus in the bottom and add the mushroom mixture in an even layer.
11.Brush the sides of the pita with some harissa oil (a touch of harissa paste & a tablespoon of olive oil) and bake for 10-15 minutes, in a preheated oven at 180°C.
12.Remove from the oven and serve.
Enjoy!
Notes:
*If you can't find Lebanese pita, use regular wraps instead but 2-3 to cover the whole pan.
*If you don't have a pan that can be added in the oven, then use whatever baking tray you have.
*Adjust the harissa to your hit preference, it's always better to start with less and add more as you go.
*You can prepare the mushroom mixture in advance and assemble and bake just before you want to serve.
*I like to serve mine with a fresh and tangy salad, but that's completely optional.
