Today’s recipe is nutritious, delicious, and gluten-free.
Introducing…
…Baked Pumpkin, Cherry Tomato, and Brown Lentil Tart.
There are 3 separate ‘steps’ to this recipe: the pastry, the marinade, and the tart filling. But it is simple, I promise. :)
The pastry consists of Brazil nuts and brown rice flour. If you do not require your pastry crust to have gluten-free status, you can use wheat flour or spelt flour instead. All of the pastry ingredients are flung into a food processor. Simple.
The sweet potato is baked in a marinade of tomato paste, garlic, and balsamic vinegar before joining the brown lentils, cherry tomatoes, and spring onions in the crust.
Be sure to use a variety of pumpkin that maintains its shape when baked, such as Butternut or Kent (also known as Jap). You do not want mushy pumpkin!
I use a metal tart pan with a removable base to prepare this tart (click here for an image). This tart will serve comfortably four people as a main meal.
Pastry
(Based on a recipe in Vegan Cooking: Recipes for a Peaceful World by Diipali Lilburne & Amanda Quinn)
Ingredients
1/2 cup Brazil nuts
1/2 cup almonds
1 cup brown rice flour (or wholemeal wheat or spelt flour)
1/4 cup organic cornflour
2 Tbsp olive oil
6 Tbsp rice milk (or other non-dairy milk)
Method
1. Add the nuts and flours to a food processor, and process until a bread crumb consistency is reached.
2. Add the oil and non-dairy milk. Process until a ball of dough forms.
3. Transfer the dough to a large mixing bowl and knead for a couple of minutes.
4. Press the dough into a tart pan with the palm of your hand. Use your fingers to press the dough upwards, into the sides of the pan.
5. Chill the tart pan in the fridge while you prepare the marinade and other ingredients. Remove the pan from the fridge after 10 minutes.
***
Marinade
Ingredients:
3 Tbsp water
2 Tbsp tomato paste
1/2 Tbsp balsamic vinegar
2 cloves garlic, crushed
Method
1. Add all ingredients to a small mixing bowl or jug and whisk with a fork until combined. Set aside.
***
Tart Filling
(Inspired by a recipe in Vegan Cooking: Recipes for a Peaceful World by Diipali Lilburne & Amanda Quinn)
Ingredients:
3 cups kent or butternut pumpkin, chopped into 2cm cubes
2 Tbsp chopped spring onions (shallots)
12 cherry tomatoes, halved (about 1 cup)
3/4 cup cooked brown lentils
Sesame seeds
Salt
Fresh parsley leaves, torn
Method
1. Pre-heat oven to 180C (fan force oven)/350F.
2. Add chopped pumpkin to a large mixing bowl. Pour the marinade over the pumpkin, and mix until the pumpkin is well coated.
3. Transfer the pumpkin to a large baking dish, and bake for 20 minutes. Remove the dish from the oven, and mix the pumpkin with a spoon. Return the dish to the oven for 5 minutes.
4. In a large mixing bowl, add the cooked pumpkin, lentils, spring onions, and tomatoes. Add a pinch or two of salt. Mix well, but gently.
5. Scoop the filling onto the pastry crust, and spread evenly. Sprinkle with sesame seeds. Bake for 25-30 minutes.
6. Allow tart pan to cool slightly before removing the tart.
7. Sprinkle tart with torn parsley leaves, and serve with salad.
***
Place leftovers in a covered container in the fridge. This tart is delicious the next day. Heat leftovers in a (pre-heated) moderate oven for 10 -15 minutes.
What did the tiny vegans think of the tart?
The 4 year-old and 6 year-old tiny vegans were not at all keen on this recipe. Our Least Adventurous Eater took one look at the tart and declared that he did not want to eat any.
My 4 year old attempted to eat some after asking whether the tart would be named after him! Least Adventurous Eater has a recipe named after him, so Master 4 felt it only fair that he should receive the same honour.
‘Does this dinner have my name’?
Despite the tart being newly bestowed with his name, he could not bring himself to eat it. Then, a panel of his peers (well, his older brother and sister!) decided that the tart should not carry his name after all. Master 6 argued convincingly that one must only share the name of a recipe that one actually enjoys. Who can argue with that logic? So, Baked Pumpkin, Cherry Tomato, and Brown Lentil Tart it shall remain.
My daughter (who, incidentally, does not have a recipe named after her) thoroughly enjoyed the tart, and happily fronted up for leftovers the next day.
Each Monday, I feature a delicious vegan recipe – one that is enjoyed by (most of) my own family. I hope your family enjoys it too!
I hope you all enjoyed the Virtual Vegan Potluck. I certainly did! If you missed it, or want to refresh your memory to assist with voting, start here.
Yes, you are able to vote for your favourite recipe in each category. Not any easy task, I know! Click here to vote. Voting closes on 31 May.
Ally
