Remembering Forgotten Flavors: An Aromatic Lentil Tart

I only recently discovered my love for lentils. Growing up with an Egyptian mother, lentils were a part of at least one meal a month. As a nation that carries the weight of many underprivileged people, lentils were an easy way to get some much needed protein in a diet mainly consisting of carbohydrates. Shunned by many in favor of animal-based protein, lentils have now been reduced to fare fit for prisoners or the poor.

Rediscovering my love for lentils and their versatility a few years ago, I found myself thinking of ways to reintroduce it into our household without getting looks filled with loathing from my husband and step kids alike. One morning, while reminiscing about my childhood, I could almost smell the mini pizzas made with a puff pastry base served at almost everyone’s birthday parties. Buttery and enveloping the room with the smell of tomato sauce, black olives and roasted peppers, I could see it working perfectly with a heavy hand of lentils and the almost complete reduction of cheese.

Finding that the children were more receptive to eating lentils when baked in something as opposed to a big bowl filled to the brim with soupy Indian daal, the decision was made that they would be eating lentils a lot more regularly and they would like it to. There was no room for negotiation.

Luckily, my twist on our Egyptian puff-pastry mini-pizzas worked and we ended up eating the whole pie eagerly and without the last slice lingering away desolately in the fridge. Success.

Aromatic Lentil Tart

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• Author: Sarah Khanna
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

This aromatic lentil tart combines the earthiness of lentils with roasted vegetables and a hint of Parmesan, all atop a flaky puff pastry base.

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Ingredients

Units USM Scale 1x2x3x

• 1 sheet ready-rolled puff pastry, thawed
• 1 egg, lightly beaten
• 1 cup (200 g) brown lentils, rinsed
• 2 cups (480 ml) vegetable stock or water
• 2 garlic cloves, thinly sliced
• 2 medium tomatoes, sliced
• 2 tbsp olive oil
• 6 Kalamata olives, roughly chopped
• 1 medium onion, finely diced
• 5 button mushrooms, sliced
• 1 tsp thyme
• 1 medium red bell pepper, roasted, peeled, deseeded, and diced
• 1 tbsp balsamic vinegar
• Small handful grated Parmesan
• Salt
• Black pepper

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Instructions

Cook the lentils

Place the lentils in a saucepan with the vegetable stock or water. Bring to a simmer and cook for 20–25 minutes until tender but holding their shape. Drain well and allow excess moisture to evaporate.

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Roast the tomatoes

Preheat the oven to 180°C (350°F).

Place the sliced tomatoes on a baking tray. Add 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes until softened.

Transfer to a plate and allow excess liquid to drain.

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Cook the vegetables

In a pan over medium heat, add 1 tablespoon olive oil and cook the diced onion until softened.

Add the sliced mushrooms and thyme. Cook until the mushrooms release their moisture and the pan is mostly dry. Remove from heat.

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Prepare and pre-bake the pastry

Place the puff pastry on a parchment-lined baking tray.

Fold over about 3 cm of each edge to create a border. Use a fork to prick the base inside the border.

Brush the base lightly with olive oil and the edges with beaten egg.

Bake for 10–12 minutes until the pastry is just set but not fully browned. Remove from the oven.

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Assemble the tart

Spread half of the cooked lentils over the pastry base.

Add garlic slices, roasted tomatoes, roasted red pepper, and olives.

Top with the remaining lentils and the mushroom mixture.

Season lightly with salt and pepper, then add the balsamic vinegar.

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Bake

Return the tart to the oven and bake for 15–18 minutes.

After about 10 minutes, add the grated Parmesan over the top and continue baking until the pastry is fully cooked and the edges are well colored.

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Serve

Allow the tart to cool slightly before slicing. Serve warm or at room temperature.

Notes

Pre-baking the pastry prevents the base from becoming soggy under the filling.

Drain all components well before assembling to avoid excess moisture.

Lentils should be fully cooked before baking; undercooked lentils will remain firm in the finished tart.

Avoid overloading the tart, as too much filling can prevent even baking.

The tart can be reheated in the oven to restore some of the pastry’s texture.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4 grams
• Sodium: 450 mg
• Fat: 15 grams
• Carbohydrates: 45 grams
• Fiber: 8 grams
• Protein: 12 grams
• Cholesterol: 25 mg