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.
Ingredients
- 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
Instructions
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.
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.
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.
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.
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.
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.
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