Delicate crispy buckwheat tart filled with lentil in tomato sauce. You and your guests will love it. You can easily take it to school or work. Rich in plant based protein and carbohydrates. Just serve it with fresh veggies and you’ll have perfect lunch or dinner.
Ingredients:
Crust:
½ cup buckwheat flour
1 cup rye flour
salt
1 tsp turmeric (curcuma)
1 tsp nigella seeds
150 ml cold water
3 tbsp olive oil
2 tsp corn flour
Filling:
1/2 cup dried red lentil
1 red onion
2 baby zucchinis
2 carrots
1/2 red bell pepper
1/2 chili pepper
150 ml tomato puree
2 tbsp herbes de Provence
salt
black pepper
2 tbsp olive oil
Instructions:
In a large bowl combine buckwheat flour and rye flour. Add salt, turmeric, nigella seeds and mix. Slowly add water and start kneading the dough. Add corn flour and knead the dough. At the end, add the olive oil. Shape a ball out of the dough for the crust. Wrap in foil and store in the fridge for about 30 minutes.
Meanwhile, prepare the filling. Peel and cut the onion into thin slices. Chop chili pepper finely. Cut zucchinis and carrots into slices. Cut the bell pepper into sticks. Heat the olive oil on a frying pan and add chili pepper and carrots. Fry for about 2 minutes, while tossing. Then add bell pepper and zucchinis and fry for another 2-3 minutes while tossing. Add onion and mix well. Add lentil and tomato puree. Season with salt and pepper. And the other spices. Cover and cook over low heat for about 20-25 minutes. Leave to cool.
Preheat the oven to 190 degrees C. Transfer the dough into the tart pan. Stretch it into the bottom and sides of the tart pan. Take a fork and pierce the surface of the dough. Bake for about 15 minutes. Take the crust out of the oven and pour the filling on top. Bake for about 45 minutes. Serve with favorite salad. Enjoy!
Etykiety: english, lentil, main course, recipes, tart
