Lentil Tart with Tahini Crust
A hearty lentil tart in a nutty tahini crust, packed with warm spices and vibrant vegetables.
Equipment
- 8-inch (20-cm) pie plate
- Stand mixer or food processor
- Rolling Pin
- spatula
Ingredients
For the crust:
- 48 g 3 tablespoons tahini
- ¼ teaspoon fine sea salt
- 150 g 1¼ cups light spelt flour
- 75 ml ¼ cup + 1 tablespoon water
For the filling:
- 940 ml 4 cups water
- 192 g 1 cup uncooked brown or red lentils
- 15 ml 1 tablespoon extra-virgin olive oil
- 1 red bell pepper finely diced
- 40 g ¼ cup finely chopped red onion
- 2 cloves garlic grated or finely minced
- ½ teaspoon ground black or white pepper
- 1 teaspoon coarse sea salt
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- 123 g ½ cup tomato sauce
- 17 g 1 tablespoon tomato paste
- 21 g 1 tablespoon agave nectar
Instructions
To prepare the crust:
- Preheat the oven to 190°C (375°F, gas mark 5).
- Lightly coat the pie plate with nonstick cooking spray.
- Combine tahini, salt, and flour in a stand mixer or food processor.
- Add water, one tablespoon at a time, until a dough forms.
- Shape the dough into a disk, roll it out, and transfer it to the pie plate.
- Prick the bottom lightly with a fork to prevent air bubbles.
- Set aside.
To make the filling:
- Boil water in a medium saucepan and add lentils.
- Cook for 25 minutes for brown lentils (or 15 minutes for red lentils), until tender.
- Drain and set aside.
- In a large saucepan, heat olive oil over medium-high heat.
- Sauté bell pepper, onion, and garlic for 4 minutes until softened.
- Add black pepper, salt, garam masala, cumin, cayenne, turmeric, and coriander.
- Stir and cook for 1 minute until fragrant.
- Stir in tomato sauce, tomato paste, agave nectar, and cooked lentils.
- Cover and simmer on low heat for 5 minutes.
To assemble and bake:
- Pour the lentil filling into the prepared crust, leveling the top with a spatula.
- Bake for 40 minutes, or until the crust edges are golden and the filling is set.
- Let the tart rest for 15 minutes before slicing and serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light red like Pinot Noir to complement the tart’s earthy and savory flavors.
Pair with a crisp Sauvignon Blanc or a light red like Pinot Noir to complement the tart’s earthy and savory flavors.
Nutritional Information
Calories: 310 kcal | Carbohydrates: 42 g | Protein: 11 g | Fat: 10 g | Fiber: 8 g | Salt: 0.8 mg
