VEGAN LENTIL TOMATO TART
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
You can easily make a gluten-free version of this delicious tart by using a gluten-free flour mix instead of spelt flour. 1 dl = 0,4 US cups / 1 US cup = 2,4 dl
Ingredients
  • Lentils:
  • net weight 175 g / ~6 oz cooked red lentils
  • Spice mix:
  • ¼ cups / a little bit over 50 ml Extra virgin olive oil
  • 1,5 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp onion powder
  • 1,5 tsp dried oregano
  • 1 tsp paprika
  • 0,5 tsp garlic powder
  • 0,5 tsp maple syrup (or other sweetener)
  • 0,5 tsp salt (eg Himalayan salt)
  • Crust:
  • 1,5 dl / ½ cups + 1 tbsp (~50 grams) rolled oats
  • 1,5 dl / ½ cups + 1 tbsp (~100 grams) spelt flour or gluten-free flour mix
  • ½ tsp salt (eg Himalayan salt)
  • ⅓ cups (~50 grams) coconut oil, room temperature
  • 2-3 tbsp cold water or as needed
  • Toppings:
  • Lentils
  • ~4 mid sized tomatoes and 8 small ones
  • Optional: oregano, thyme or other herb (fresh or dry)
Instructions
  1. Preheat oven to 200 C / 390 F.
  2. Drain and rinse lentils. Make the lentil spice by mixing all the ingredients in a bowl. Add cooked lentils and mix well until all are coated.
  3. Crust: mix dry ingredients. Add coconut oil and cold water until the dough is easy to handle - not crumbly, not too sticky either.
  4. Press the dough into a tart pan and the edges (pan about 24 cm in diameter).
  5. Spread lentil spice mixture on top.
  6. Cut tomatoes into thin slices.
  7. Place tomatoes on top of lentils, add herbs, and bake in the oven for about 20 minutes or until the tart edges are brown and the tomatoes look roasted.
  8. Serve this delicious tart with fresh vegetables and herbs.
Recipe by My Berry Forest at https://www.myberryforest.com/vegan-lentil-tomato-tart/