Friday, July 30, 2010


I was always confused between a Pie and a Tart. Well, the difference is that Pies can have tops or pastry-dough covers or not but they do have depth. Tarts are very similar to Pies but are always open topped and the pastry dough is very thin usually under one inch. They have either a sweet or a savory filling.
This was my first Tart try and i guess it was not that bad. I used a savory filling of red-lentils and paprika and it made a good combination.

Lentils contain high levels of proteins and are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased.
Source : Wikipedia

And now comes the recipe...
For the pastry dough
Wholemeal flour - 225 gms
Margarine - 100 gms
Water - 4 tbsp
For the filling
Red Lentils - 175 gms
Vegetable stock - 300 ml
Onion -1 (chopped)
Red bell Pepper(Paprika) - 2 (cut in small parts)
Yeast extract - 1 tsp (optional, but gives extra savory flavor when used)
Tomato mark - 1 tbsp
Parsley - 3 tbsp (fresh, finely chopped or frozen but thawed)
Pepper - 1/2 tsp

Method for the preparing the pastry dough
1. Sift the flour in a large bowl. Add margarine and mix well to form a crumby dough.
2. Add the water and knead well until the dough is smooth and soft. Wrap it in a clingfilm and refrigerate it for about 20 minutes.
Preparing the filling
1. Cook the vegetable stock and lentils together in a pan until the lentils are soft and are water free.
2. Heat the margarine in another pan and saut the onions and paprika until the paprika is soft.
3. Remove from the heat and add the cooked lentils, tomato mark, parsley, yeast extract and pepper and mix well.
4. After 20 minutes, take out the dough in a surface lightly dusted with the flour. Flatten it using a rolling pin and fit it into a Tartform (24cm)
5. Using a fork, poke holes into the pastry dough.
 6. Now place the Lentil-Paprika filling over it.
 7. Preheat the oven to 200°C and bake the Tart for about 25-30 minutes.
8. Cut into wedges and serve as a starter.

This Tart goes to the event My Legume Love Affair guest hosted by Siri, started by Susan

and also to Bake-Off hosted by Champa of Versatile Vegetarian Kitchen.


  1. Wow. I should say this is something I might definitely try. Works great as an appetizer. Thanks for the entry.

  2. delicious tart ..looks yummy n tempting the step wise presentation


  3. wow. this is so new to me. looks so good and filling.

  4. Thats another great recipe dear..

  5. Very interesting fillinf for a tart, looks yummy and completely new for me, thanks for sharing..

  6. Tart looks yummy!!Do drop by
    when u find time


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