Lentil & Carrot Tart with Lentil Crust

Lentil & Carrot Tart with Gluten Free Lentil Crust

This fiber & protein rich Lentil Tart is made with a gluten free lentil crust & topped with red, green, & brown lentils & roasted carrots shaped as roses.

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This post was created in partnership with my friends at Canadian Lentils for their #LetsLentil campaign.  As always, all thoughts & opinions expressed are purely my own.  Thank  you so much for supporting the companies that inspire The Road to Honey and keep it thriving!!!

Nearly one year ago, the Mr. and I came to the startling realization that Boston was more than the temporary rendezvous we had originally earmarked it for.  Instead, fate dictated that it would become a place that we should embrace with open arms and set up more permanent roots in.

With this new found realization, it only seemed logical to scour the highly competitive and overpriced real estate market and find a place that we could turn into our own.  But as exciting as this prospect may have seemed, there were countless days that we felt like throwing in the towel and abandoning the search entirely.

Lentil & Carrot Tart with Gluten Free Lentil Crust

Lentil and Carrot Tart with Lentil Crust

Lentil and Carrot Tart with Lentil Crust

Lentil and Carrot Tart with Lentil Crust


Too outdated, too small, overpriced, no parking, wrong neighborhood. . .there was always a glaring excuse as to why each home would not work.  That was until one fate filled day, when we crawled over a pile of dirt and debris and shimmied past a construction barrier only to find ourselves in a mystical space that was once a landmark church constructed in the late 1800’s.

The soaring 18 foot ceilings and two story church windows took our breath away.  I started to envision setting up my photography studio in the loft above the master bedroom.  I could see it now. ..the animated beam of light piercing through those giant church windows and punctuating my photos with a dreamy atmosphere.


Lentil and Carrot Tart with Lentil Crust

Lentil and Carrot Tart with Lentil Crust

Lentil and Carrot Tart with Lentil Crust


We couldn’t get pen and paper in our hands fast enough as we eagerly signed the contract and started to make move day arrangements.  But time passed and construction plans lingered to the point that the move date always seemed permanently out of grasp.


Lentil and Carrot Tart with Lentil Crust

Lentil and Carrot Tart with Lentil Crust

Lentil and Carrot Tart with Lentil Crust

Lentil and Carrot Tart with Lentil Crust

Lentil and Carrot Tart with Lentil Crust


So, last November, while I was in Patagonia snuggling with tuxedo clad Penguins and collecting data on their nesting habits, the Mr. decided he’d had enough and made the difficult, but smart, decision to pull out of the contract, leaving us once again in search of temporary housing.

This was a huge blow as we spent the past 5 years setting up a temporary home time and time again.   I was tired and so desperately yearned to lay down some roots. . .so to speak.


Lentil & Carrot Tart with Gluten Free Lentil Crust

Lentil and Carrot Tart with Lentil Crust (1 of 6)

Lentil & Carrot Tart with Gluten Free Lentil Crust


We settled on an apartment in the heart of Seaport, a once thriving shipping area turned up and coming neighborhood with mesmerizing city and sea views.  It was a small place – much smaller than the Victorian with the coveted ocean views we had enjoyed prior to putting a contract on the church.  Treasured antiques collected during our time in Africa would have to be stowed away offsite as would the dining table that traveled with us around the globe.  It felt as though we would never find the peace that comes with the comforts of having a more permanent home.


Lentil and Carrot Tart with Lentil Crust


But all was not doom and gloom.  With this temporary resting place high in the sky came conveniences such as a full time concierge –  a complete blessing as this provided a feeling of safety when the Mr. was away on business for months on end.   Oh. . .and the dog run.   It really did make taking Pinta out on those notoriously cold Boston winter evenings so much more bearable.


Lentil and Carrot Tart with Lentil Crust


While these perks certainly were nice, probably the biggest blessing of them all was moving into an apartment that had a fitness center tucked only a mere 5 floors below.

For the first time in 10 years, I found myself reunited with the super fit lifestyle that was once a top priority for me.  And the Mr. . . well. . . he discovered muscles he never knew he had.  But just between you and me, this healthy, more beef cake lifestyle has gotten to his head a little bit.  Okay. . .more than a little bit.  Case in point. . .during our last visit to Shanghai it was not uncommon for locals to politely ask to take photos with us.  The Mr. was certain this was because he was being mistaken for a famous muscley wrestler turned actor.   Ahem. . .sure honey. . .I’m sure that’s what it was.


Lentil and Carrot Tart with Lentil Crust


Now I know what you are thinking. . . this site, flooded with all its carb rich, super indulgent treats, is hardly catering towards a healthy lifestyle.  And you would be right.  But while the Mr. and I like to enjoy sweet pleasures every now and then, this is not how we eat on a regular basis.  Instead, we try to stick with a high protein diet and are always on the lookout for new ways to sneak a little extra protein into our meals.  That’s what we love about lentils.   These beauties may be small, but they sure do pack a giant dose of protein, fiber and even essential minerals in each and every bite.  Best yet, they are also very low in fat.  That’s what makes them perfect as part of a post work-out snack or meal.

Not only that, we find lentils to be extremely versatile.  Sprinkle a little salt and pepper on them and they really do make the perfect snack.   As a matter of fact, I couldn’t stop popping them into my mouth while I was making this tart and, at one point, I had to stop myself as I started to worry that I wouldn’t have enough to finish this tart.


Lentil and Carrot Tart with Lentil Crust

I used lentils two ways in this Lentil & Carrot Tart.  First, I toasted them in the oven, then ground them up into a flour which I used in the crust.  It worked perfectly and I loved the toasted peppery flavor the lentils added to the crust.

And since lentils come in all kinds of colors, shapes and sizes,  I decided to create a beautiful mosaic pattern on top of the tart with green, red, and brown lentils.  This gave each tart I made a truly unique appearance and I must say that I had a lot of fun creating this little edible piece of art.  I couldn’t help but think, having kids help decorate the tart with the lentils would be a fun way to involve them in cooking.

While this Lentil & Carrot Tart might look super fancy, I can assure you that it is extremely easy to make and could even be pulled together during a weeknight if you prep your ingredients ahead of time.

Now I recognize that pie crust can be challenging to make and I must admit that this crust wasn’t the easiest to work with, but you can either cook the crust ahead of time, or if you are short on time, you could even use a pre-made pie crust.  I added garlic and other seasonings to my pie crust for added “oomph”, so if you do decide to go the pre-made route, you might want to brush a little olive oil on the crust and sprinkle the garlic and herbs on top.

And the lentils. . .well, the nice thing about them is they can be cooked ahead of time . . .so cook up a big batch of them and stuff them in an airtight container as they can be stored in the refrigerator for up to 1 week and in the freezer for up to 3 months.

But be forewarned, lentils are so much fun to snack on that you just might find that they disappear before they even have the chance to make it into this tart.



Lentil & Carrot Tart with Lentil Crust

Yield: 11 inch tart

Lentil & Carrot Tart with Lentil Crust

This fiber & protein rich Lentil Tart is made with a gluten free lentil crust & topped with red, green, & brown lentils & roasted carrots shaped as roses.


    For the Gluten Free Lentil Crust:
  • 150 grams (1 1/4 cup) tapioca flour
  • 40 grams (1/4 cup) lentil flour*
  • 2 teaspoons dried oregano
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon xantham gum
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 131 grams (9 tablespoons) unsalted butter
  • 1/2 cup ice
  • 1/2 cup cold water
  • 2 tablespoons apple cider vinegar
  • 9- 12 tablespoons water
  • For the Lentil & Carrot Filling:
  • 3 cups cooked lentils (I used a mixture of red, green, & brown lentils)
  • 6 cups vegetable broth
  • 5 sprigs fresh thyme
  • 4 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 tablespoons tomato sauce.
  • 2 large eggs
  • 3/4 cup heavy whipping cream
  • 1/2 cup shredded parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt & pepper, to taste
  • 5-7 large carrots
  • Fresh oregano & thyme (optional)


    To Make The Lentil Flour:
  1. Pre-heat oven to 400° F.
  2. Spread lentils in a single layer on a rimmed baking sheet lined with parchment paper.
  3. Bake for 10 minutes, stirring occasionally.
  4. Allow the lentils to cool, then place them in a high speed blender & process on high until they develop into a fine powder (less than a minute). Note: you can also use a food processor; however, it will take longer to achieve a fine powder.
  5. Use a fine mesh sieve to remove bigger particles.
  6. Store in an air tight container.
  7. To Make the Gluten Free Lentil Crust:
  8. Cut the butter into half inch cubes & place in the freezer.
  9. Measure out the dry ingredients (tapioca flour through pepper) & combine in a medium sized bowl. Place the bowl in the freezer & allow to sit for 30 minutes.
  10. Combine water, ice, and apple cider vinegar in a small bowl. Set aside.
  11. Place the dry ingredients in a food processor & pulse 3-4 times.
  12. Add butter & toss to coat with flour.
  13. Pulse until the butter is broken up into mostly pea sized pieces (20-30 pulses).
  14. Transfer the flour & butter mixture to a large bowl.
  15. Drizzle 3 tablespoons of the ice water onto the flour & blend into the flour mixture using a rubber spatula. Continue to drizzle water onto the flour mixture, 1 tablespoon at a time, until the dough can be pressed together into a ball. Note: The dough should not crumble when you pull it apart.
  16. Place the dough onto plastic wrap & use the plastic wrap to press the dough into a ball.
  17. Flatten the dough into a disk & wrap in plastic wrap. Refrigerate for at least 1 hour, but preferably overnight.
  18. Coat an 11 inch tart pan with cooking spray.
  19. Remove the dough from the refrigerator & allow it to sit at room temperature until it can be rolled without cracking (about 5-10 minutes).
  20. Sprinkle some lentil flour onto a piece of parchment paper.
  21. Roll the dough out until it fits into the tart pan. Coat the rolling pin with lentil flour as needed to minimize sticking. Note: If the dough starts to become too soft while rolling, cover it with plastic wrap & place back in the refrigerator for 10 minutes. I used a spatula to help loosen the dough off the parchment paper.
  22. Press the dough into the tart pan. Again, if the dough becomes too soft to work with, wrap the pan in saran wrap & refrigerate about 10 minutes. I placed my pan into the refrigerator so that I could smooth out the dough & "make repairs".
  23. Once the dough is in the tart pan, place in the freezer for 30 minutes.
  24. Place a rack on the bottom of the oven. Pre-heat oven to 425° F.
  25. Remove the pie crust from the refrigerator & place a piece of aluminum foil on top of the bottom layer of the crust.
  26. Place beans or rice on top of the aluminum foil to prevent crust from bubbling up.
  27. Place a piece of aluminum foil on the bottom rack of the oven & bake the tart on top of this aluminum foil for 20 minutes, or until the sides are set.
  28. Remove aluminum foil & beans/rice from the pie & bake for 10 additional minutes.
  29. Remove the pie crust from the oven & allow it to cool completely on a wire rack.
  30. To Make the Lentils:
  31. Rinse lentils thoroughly.
  32. Place lentils, vegetable broth, & fresh thyme into a large pot. Cook according to package directions until lentils are al-dente (See also HERE for detailed instructions cooking lentils). To save time, you can cook lentils ahead of time & store in an air tight container for up to a week or freeze for up to 3 months.
  33. Drain & rinse with cold water.
  34. Mix together cooked lentils, 3 tablespoons olive oil & salt & pepper, to taste. Set aside.
  35. To Make the Filling:
  36. Heat 1 tablespoon of olive oil in a medium pan over medium heat. Sauté onions until translucent.
  37. Add minced garlic and sauté until fragrant (about 1 minute).
  38. Remove from heat & stir in tomato sauce. Salt & pepper to taste.
  39. In a large bowl whisk together egg, cream, parmesan cheese, oregano, thyme & salt & pepper to taste. Stir in the onions.
  40. To Make the Carrot Flowers:
  41. Peel carrots. Using a mandolin or vegetable peeler, slice the carrots into thin ribbons.
  42. Microwave, in 20 second intervals, until the carrots are soft enough to roll. Take care not to over-microwave the carrots as this will dry them out.
  43. Roll the carrot into a cylinder by starting from the narrow end & working your way towards the wider end.
  44. Take a second carrot, & starting with the wider end, wrap it around the cylinder.
  45. Repeat until you have the desired number of carrots. For my tart I made about 25 carrot roses; however, you can make more or less depending on the look you want to achieve.
  46. To Assemble the Lentil & Carrot Tart:
  47. Place rack in the center of the oven & pre-heat to 350° F.
  48. Pour the filling into the cooled tart crust.
  49. Nestle the carrots into the filling in whatever random pattern suits your fancy. Be creative.
  50. Spoon lentils in the spaces in between the carrots, gently pressing them into the filling. Again, if you are using a variety of lentils, be creative.
  51. Brush the carrots with a little bit of olive oil and sprinkle with salt & pepper. Add additional shredded parmesan cheese, if desired.
  52. If desired, sprinkle with fresh oregano & thyme. The oregano will crisp up nicely. . .providing extra crunch to the tart.
  53. Bake for 50 minutes, or until the filling is set.
  54. Place the tart on a wire rack & allow it to cool for 10 minutes before cutting.

*Note: 1.5 cups of dried lentils makes about 3/4 flour.

Note: 1 cup dried lentils yields about 2.5 cups cooked lentils

Note: This recipe will also make six 6-inch mini tarts. If you decide to do this, you should cut the filling in half._

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P.S.  I discovered that my dog loves lentils too and she was secretly stealing them when I wasn’t looking.

P.S.S.  If you enjoyed your time at The Road to Honey, I would love for you to join me on Instagram, Facebook, Pinterest , Bloglovin or Snapchat (theroadtohoney) . In addition, you could receive updates from The Road to Honey directly to your inbox by entering your e-mail address in the box in the top right corner. See you soon.

Lentil & Carrot Tart with Gluten Free Lentil Crust - This fiber & protein rich Lentil Tart is made with a gluten free lentil crust & topped with red, green, & brown lentils & roasted carrots shaped as roses. Click for RECIPE.




42 thoughts on “Lentil & Carrot Tart with Lentil Crust

  • August 8, 2016 at 7:47 am

    Absolutely gorgeous looking tart. Lovely flavours too!

    • August 8, 2016 at 7:50 am

      Awww. . .thanks Safira. It really was quite tasty and the Mr. couldn’t get enough. He even requested to have it for breakfast this weekend.;-)

  • August 8, 2016 at 8:56 am

    Absolutely beautiful presentation. The lentil crust is a great idea.

    • August 8, 2016 at 8:57 am

      Many thanks Amanda. I absolutely adored the lentil crust. Not only did the texture if provided look visually stunning, it was also quite tasty.

  • August 8, 2016 at 9:00 am

    So glad you’ve finally found your home in Boston. The tart is a work of art! Not only is it visually stunning, it’s a nutritional powerhouse. Georgeous photos!

    • August 8, 2016 at 9:32 am

      Asante sana Jackie. The tart most definitely is loaded with protein and nutrients. The Mr. and I loved snacking on it after our hardcore weight lifting sessions. BTW. . .if you have never snacked on lentils. . .it reminded me a lot of the days that I used to snack on lightly salted edamame. So, so good.

  • August 8, 2016 at 9:18 am

    Your photos are simply stunning!! I hope if I attempt this it looks half as beautiful!

    • August 8, 2016 at 9:29 am

      Oh Luci. . .I’m sure your tart will look this good, if not better. Aside from the pie crust (as pie crust tends to be a bit more involved), it truly is easy to make.

    • August 8, 2016 at 9:34 am

      Aren’t those carrots the best Dannii? I think they are a sure fire way to get kiddos to want to eat their veggies. And I agree this would be perfect for a dinner party or brunch. And it is so easy to make!

  • August 8, 2016 at 9:39 am

    What a creative way to use lentils. We love them, but I confess that I’ve never thought to put them in a tart! (Though, I would most definitely have the same problem as you with snacking on them before they made it to their intended use.) The carrot flowers are such a beautiful accent, too, and must bring such a lovely sweetness to the dish. Will look forward to making this soon.

    • August 8, 2016 at 10:27 am

      Glad you liked the tart Amanda. You would be surprised at how many different ways you can prepare lentils. When I was researching them, I saw all kinds of tempting recipes. . .like granola & baked goods. And with our elevated protein requirements, I’m already dreaming up different recipes that I can sneak them into. Yore right with the carrots. They did provide an irresistible sweetness to the dish. I now want to add carrot flowers to all of my dinners.

  • August 8, 2016 at 11:28 am

    First, the tart looks amazing — I would never have thought to put lentils in a pastry (or to make a pastry with lentils) Genius! You and your husbands travels sound amazing! And I can totally appreciate the getting in shape and trying to eat healthy most of the time. It’s something me and my Mr. are quasi-dedicated to doing, but for the occasional bowl of ice cream or slice of pizza!

    • August 8, 2016 at 12:40 pm

      Many thanks Lisa for the compliments. It’s crazy all the things you can do with lentils, isn’t it? The Mr. and I have been very fortunate that we have had the opportunity to travel around the globe and have so many unique experiences. I will continue to post about them on this little space so stop by for future stories and photos. As for the healthy lifestyle…fantastic that you and your Mr. make this a priority. . .but to your point, it’s always important to maintain balance and treat yourself every now and then.

  • August 8, 2016 at 1:57 pm

    What an incredibly gorgeous and creative tart Lynn! The presentation is just stunning. I honestly would never have thought of making a crust out of lentils. Awesome idea. Putting this one on my list of must trys!!

    • August 8, 2016 at 2:24 pm

      Thank you Mary Ann. I’m glad you enjoyed the tart and I had a lot of fun making and decorating it. It’s crazy how versatile lentils can be.

  • August 8, 2016 at 2:30 pm

    First of all, this tart is SO beautiful and I’m obsessed with those cute carrot flours. Secondly…lentil flour is so incredibly genius! I never would have thought of that. I’m so all about all the lentils in these tarts and the major nutritional punch that this tart packs. I’ve got to try it soon!

    • August 8, 2016 at 3:03 pm

      Aww. . .thanks Rachel. . .I’m always in awe of your baked goodies . . .always with a healthy twist. . .so glad that I could bring you something tasty. And who knew that something as itty bitty as a lentil could provide so much protein. Move over quinoa. . .there’s a new kid in town. 😉

  • August 8, 2016 at 7:36 pm

    Ung I feel your housing pain! Dave and I are just about to start looking and I feel like California + our budget is definitely going to cause some problems. I can just imagine your church by the way.. that sounds like it would have been a once in a lifetime experience, but possible a huge money pit.

    Anyway, love this tart and I just love lentils! This is an incredibly creative way to use them 🙂 I’d love to have a slice!

    • August 10, 2016 at 10:55 am

      With these tough housing markets the hunt can be extremely frustrating to say the least. . .hang in there and hold on until you find something that you truly love. The last thing you want to do is be unhappy with something that you invested so much money into. The church would have been amazing from a space wise but I feel that everything happens for a reason. . .and it was just not meant to be. Such is life.

      As for the lentil tart. . .come on over. . .I still have some left. 😉

  • August 8, 2016 at 8:30 pm

    This is such a new and unique wasy to use lentils! I do love lentils, but have been pretty limited in my explorations with them. Pinning of course!

    • August 10, 2016 at 10:46 am

      Awesome! Thanks Meghan. You should definitely give them a try. They are so easy to jazz up in a number of ways.

  • August 8, 2016 at 9:20 pm

    How pretty is this tart?! I love lentils of any kind and I am so in awe of your crust! I am so going to have to try it. I know what you mean about moving a lot. We moved 4 times in 5 years. We had planned on buying a house, but the housing market in California is insane. Who knows what the future will bring!

    • August 10, 2016 at 10:41 am

      Glad you liked the tart Stephanie. I used red lentil flour in the mini tarts and green lentil flour in the larger tarts. . .and both worked well.

      As for moving. . .glad I’m not alone. The market is insane here too. . .and I pretty much have been on the lookout for our own place since we moved here. . .but really haven’t found anything I like I feel like. On the positive, with the Mr. being out of town so much, I’m content in my micro-sized apartment as the Mr. and I really enjoy the location. . .and I like that there are a lot of people around in the event I need help with something.

  • August 9, 2016 at 3:57 am

    Wow. I’m more than impressed by that lentil crust. The whole tart looks soooo good – great use of colour. I’m so sorry your perfect apartment did not work out – I was hanging on for your happy ending with an announcement of a moving date and looking forward to eying up your dream studio. I’m makeshift in my lounge with dreadful light (brick wall and woodland behind us) and it really irritates me. One day our dreams will come true, but for now, there’s your gorgeous, colourful, protein packed tart to keep us happy.

    • August 10, 2016 at 10:31 am

      Oh Jane… I so know what it is like to have dreadful light. Before we moved into our current place, we moved an hour (sometimes more, pending traffic) outside of the city. It was the best we could find for a 3 month lease. The light was awful and I often referred to it as a cave. My place right now has too much light. . .if that is a thing. . .so I guess I’m dealing with the opposite problem. That said, getting out of the contract was a blessing in disguise as the Mr. is now on assignment in China. . .so it’s better (and safer) for me to be where I am now. On the flip side, I have two huge crystal chandeliers (4 massive boxes) that I’m paying to store. And since they were purchased with 18 foot ceilings in mind. . .I have no idea what I ultimately will do with them.

      Anyhow, I’m glad you enjoyed the tart. . .and the super tasty lentil crust. For the crust, I ground up green lentils (large tart), then red (mini tarts). Both worked well and tinted the crust with different colors (i’m sure you noticed in the photos).

  • August 9, 2016 at 6:57 pm

    Wow! What a beautiful tart! I just love those swirls of carrot – what a neat technique. This is a great way to eat lentils!

    • August 10, 2016 at 1:32 pm

      Thanks Jess. I think the carrot swirls add a really fun element and help bring my vision of a mosaic to life. Oh. . .and they are tasty too! The Mr. and I loved having the lentils in the tart.

  • August 10, 2016 at 11:24 pm

    I saw this on Pinterest earlier today…love this gorgeous tart!!

    • August 23, 2016 at 7:06 am

      Ooooh! I’m so glad I was able to catch your eye amongst all that sea of edible beauty that exists on Pinterest.

  • August 12, 2016 at 11:36 am

    For some reason, this tart reminds me so much of “Memory of the Garden at Etten” by Vincent Van Gogh. It’s beautiful, to say the least, Lynn, and the recipe looks so good. I have loved lentils, but not in a million year that I will be able to come up with this kind of genius recipe as this one. LOVE

    • August 23, 2016 at 7:08 am

      Ahhhh. . .you’re right Pang. I think it is the colors. . .they are very similar. Perhaps we need to try to recreate in edible form. 😉

  • August 18, 2016 at 12:27 am

    I love lentils, my favorite legume! I’m kinda obsessed with the idea of a lentil crust and am going to have to try it! The mini tarts are so cute! Glad to hear you’re liking the current apartment, at least the workout room 😉 the housing market is so crazy right now….

  • August 21, 2016 at 11:20 pm

    Such a cool savoury tart! I’ve been trying to include lentils and legumes in general more in my cooking – this is such a great idea. Trying to find a house does not sound like fun at all – more stressful and time consuming than anything else. I’m glad you have a found an apartment you are happy with! 🙂

    • August 23, 2016 at 7:04 am

      For now, the apartment will have to do; however, it is in the Seaport which is undergoing a huge amount of growth. New buildings are going up every where you look. Soon enough we will have construction happening right outside our building which will signal that it is time to move once again. Unfortunately, I have been keeping me eye on the real estate market and nothing has caught me eye yet. Oh well. . .in due time.

      As for the tart. It was so good. The crust was a bit time consuming so if you don’t have time to fiddle with that, it would also work well with pre-made puff pastry or regular pie crust.

  • August 24, 2016 at 11:18 am

    Wow, this is probably the best looking tart I ever seen, such beautiful autumn-colors!

    • August 26, 2016 at 11:03 am

      Awww. Many thanks for your compliments. You can also switch out the standard orange carrots for the yellow & purple ones too, if you want to introduce even more color.

  • August 27, 2016 at 3:35 pm

    I feel your pain. Finding the right place to settle and put down roots is sometimes totally elusive and feels out of reach. But you sound like you have reach a sort of settling point in Boston and that must be a relief at least! This tart looks insane – totally original and just the type of thing I would love to eat come fall. I love lentils too – having grown up with them in Greece.

  • September 11, 2016 at 7:15 am

    Can I replace the eggs and tomato sauce with anything? Flax egg and pumpkin purée maybe?

    • September 11, 2016 at 5:08 pm

      Hi Cara. Many thanks for your note and your interest in the Lentil & Carrot Tart. I have to admit that I have never worked with flax eggs so I am not sure how they would behave in the tart. The eggs are used to provide the filling with a a quiche-like consistency. I did a little research and I saw that it is very common for silken tofu to be used as a replacement for eggs in quiche.

      Here is an example from Minimalist Baker on how you could potentially adapt: http://minimalistbaker.com/simple-tofu-quiche/ You would fill your tart tin up about 3/4 full so that you have room for the lentils & carrot florettes.

      You could also use an egg replacer. I found this recipe as an example of how you might adapt. http://www.bbcgoodfood.com/recipes/1129664/eggfree-cheese-and-bacon-quiche

      I’m not sure what your exact reasonings are for removing the egg. . .but another option could be to skip the quiche filling all together and spread a goat cheese on the bottom. You could stir in the onion, garlic and other spices.

      As for the tomato. . .I used it to provide a little added flavor to the tart filling so it would be easy enough to leave out. You might consider upping the spices a little to compensate.

      I hope this was helpful. Please let me know if you have additional questions.

  • September 29, 2016 at 8:03 am

    This made me squeal.. I am OBSESSED with lentils! I probably have 4.. maybe 5.. kinds in my pantry right now! But I’ve never seen them be quite this pretty! LOVE!

    • September 29, 2016 at 8:23 am

      Wow Sarah! You have quite the collection of lentils. It would be perfect for creating your own unique edible mosaic. 😉

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