Cheesy Lentil Tart

I am SO pleased with this recipe! I wasn't sure how it would turn out or if my children would actually eat it but my 2 year old (who is going through a fussy phase) DEVOURED it and my 4 year old ate the pastry and 2 bites of lentil filling (happy with that!). 

I was most surprised by my partners reaction - he has been asking me to make it ever since. You could make this recipe without the pastry however, I knew there was a chance that ONE of my children wouldn't eat it which is why I added the pastry (it's super yummy and can be used as the base for an apple pie or chocolate tart). 


For the filling

3 cloves garlic, crushed
2 tsp cumin powder
2 tsp paprika powder 
Pinch of salt (optional)
1 cup dried red lentils (soaked for at least 6 hours or overnight)
1 carrot, grated
Head of broccoli florets, finely chopped (can omit completely or replace with cauliflower or another vegetable if your child doesn't like "green")
Approx. 2.5 cups stock or bone broth
1.5 cups grated cheddar cheese 
1 tbsp tapioca flour or cornstarch combined with 4 tbsp water (to thicken)

For tart base

2 cups almond flour (may need more to bind)
1 egg
Approx 1/2 cup unsalted butter, melted 
Pinch of salt

Method

For the tart filling

Saute garlic, cumin and paprika in ghee or olive oil until fragrant (1 minute). Add lentils (washed and thoroughly drained) and stir for a further 2-3 minutes.

Add grated carrot and broccoli florets, stirring for a further 3-4 minutes. 

Add 1/2 cup stock, salt and anymore seasoning (if desired) and slowly bring to the boil. Keep adding the rest of the stock until it has been absorbed by the lentils (if you're short on time or have toddlers at your feet just chuck it all in and allow to simmer for 20-25 minutes or until fully absorbed, stirring occasionally.

Once absorbed add 1/2 cup cheese and tapioca or cornstarch mixture and allow to thicken for 5 minutes. Remove from heat.

For your tart base

Preheat your oven to 180 degrees. 

Line a tart tin or circular baking dish. 

Pour almond flour into a bowl with salt. 

Whisk egg separately and add to the almond flour with melted butter. Combine until the mixture can be pressed between your thumb and forefinger. You may need to add more almond flour or butter to get the perfect dough consistency. 

Roll into a bowl and press into the tart tin (I use a measuring cup to spread and press the dough down). Use a fork to press holes evenly into dough to allow the steam to release when cooking. Cook for 20 minutes.

Remove from oven, add your lentil mixture and cover with the remaining cheese. 

Bake in the oven for a further 25 minutes (or until cheese is crispy on top!). 

Serve with salad or some vegetables that your toddler may or may not touch (exposure, exposure, exposure!).