Red Lentil Hummus Tart with Roasted Roots & Rye–Rice Pastry

A tart that feels like it rose straight from the earth itself.

Creamy red lentil hummus, warm with spice and sunlight, cradled in a crisp sourdough crust and crowned with sweet roasted roots — onions softened to silk, carrots and parsnips caramelised to golden tenderness. Each layer a quiet celebration of the land, of patience, of simple ingredients transformed with care.

A Tart that truly speaks of the earth, tender roots, pulses and a nutty crust, one to linger over.

Simple in its ingredients but complex in flavour, this tart is so much more than the sum of its parts.

For just a little effort, this can be a showstopper meal or a weeknight staplethat keeps giving for lunch or dinner.

Making this tart makes your feel good, inside and out.

Did i mention the flavours and that texture! unparalleled, this will become your new staple..

hummus, lentils, healthy recipes, tart recipe, savoury tart, midweek meals, plantbased

Yield: 4

Author: Suze Morrison

Print

With ImageWithout Image

Red Lentil Hummus Tart with Roasted Roots & Rye–Rice Pastry

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

A tart that feels like it rose straight from the earth itself.

Creamy red lentil hummus, warm with spice and sunlight, cradled in a crisp sourdough crust and crowned with sweet roasted roots — onions softened to silk, carrots and parsnips caramelised to golden tenderness. Each layer a quiet celebration of the land, of patience, of simple ingredients transformed with care.

Ingredients

For the Rye & Rice Pastry Crust

• 120g rye flour
• 80g rice flour
• ½ tsp fine sea salt
• 100g cold unsalted butter, cubed
• 1 egg yolk
• 2–3 tbsp ice-cold water

For the Red Lentil Hummus

• 150g red lentils, rinsed
• 1 garlic clove
• 2 tbsp tahini
• Juice of ½ lemon
• 3 tbsp extra virgin olive oil
• ½ tsp ground cumin
• ½ tsp salt (or to taste)
• 2–4 tbsp cooking water (as needed)

For the Roasted Vegetables

• 2 medium carrots, cut into batons
• 2 parsnips, cut into batons
• 2 red onions, cut into wedges
• 2 tbsp olive oil, plus extra to drizzle
• 1 tbsp honey or maple syrup, plus extra to drizzle
• ½ tsp thyme leaves or rosemary
• Salt and black pepper
• Handful Toasted Pinenuts
• Good grating of Parmesan

Instructions

1. In a bowl, mix rye flour, rice flour and salt.
2. Rub in cold butter until the texture resembles coarse crumbs.
3. Add egg yolk and enough cold water to form a soft dough.
4. Shape into a disc, wrap, and chill 30 minutes.
5. Heat oven to 200°C
6. Toss carrots, parsnips and onions with olive oil, herbs, salt, pepper and honey
7. Roast for 30–35 minutes until caramelised and tender.
8. Set aside.
9. Thoroughly rinse then simmer red lentils in plenty of water for 10–12 minutes until very soft.
10. Drain, reserving some cooking water.
11. Blend warm lentils with garlic, tahini, lemon juice, olive oil, cumin and salt.
12. Add a little cooking water until smooth, thick and creamy.
13. Taste and adjust seasoning.
14. Roll pastry between sheets of baking paper and line a 20–23cm tart tin.
15. Chill 15 minutes.
16. Prick base, line with baking paper and weights.
17. Blind bake 15 minutes, remove weights, then bake another 10–12 minutes until golden.
18. Cool slightly.
19. Spread a generous layer of red lentil hummus into the tart shell.
20. Arrange roasted vegetables over the top.
21. Return to oven for 8–10 minutes to warm through.
22. Finish with a little extra olive oil, honey, pine nuts and parmesan.

https://gourmetglow.co.uk/recipes/red-lentil-hummus-tart

Did you make this recipe?

Tag @gourmetglow on instagram and hashtag it #gourmetglow

---

---