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Lentil tart

About the Recipe


  • 2 sheets reduced-fat flaky puff pastry

  • 1 red onion, diced

  • 1 large carrot- grated

  • 1 can brown lentils, drained and rinsed

  • 1 drizzle of oil (for cooking)

  • 1 tsp Italian mixed herbs

  • 1 can chopped tomatoes

  • ½ cup vegetable stock

  • 1 medium courgette

  • ¼ block feta cheese

  • ⅓ cup sliced almonds


Step 1

Preheat oven to 200C fan bake. Line an oven tray with baking paper. Press 2 sheets of pastry together and score a 1cm border around the outside and prick inside the border with a fork. Cook for 10 minutes or until just starting to turn a pale golden colour.

Step 2

Heat oil in a medium heat frying pan. Cook the onions and carrots until soft. Add the spices and cook for an extra minute, until fragrant. Add tomatoes, stock, and lentils and simmer until slightly thickened. Season to taste with salt and pepper.

Step 3

Remove the pastry from the oven. Press down on any bubbles that have popped up while it was cooking so the base lies flat. Spoon the lentil mixture on top of the pastry.NB: Make sure that the lentil mixture has reduced down and majority of liquid has dissolved- otherwise the pastry will go soggy.

Step 4

Remove tart from oven and serve.

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