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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Too outdated, too small, overpriced, no parking, wrong neighborhood.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.

XOXO-

Lynn

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.

Ingredients

    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)

Instructions

    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.

 

 

 

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