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Voedingswaarde-etiket
–
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servings
Kleiner
Normaal
Groter
Lentil Tart with Tahini Crust
A hearty lentil tart in a nutty tahini crust, packed with warm spices and vibrant vegetables.
Portions:
6
Preparation Time:
1
uur
uur
15
minuten
min
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Equipment
8-inch (20-cm) pie plate
Stand mixer or food processor
Rolling Pin
medium saucepan
large saucepan
spatula
Ingrediënten
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
Instructies
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.
Nutritional Information
Calories:
310
kcal
|
Carbohydrates:
42
g
|
Protein:
11
g
|
Fat:
10
g
|
Fiber:
8
g
|
Salt:
0.8
g
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Recipe Category
Tarts
/
Vegetables
Country
Middle Eastern
Diets
Vegetarian