Simple Gluten Free Kitchen

Tomato and Lentil Tart with Black Rice Crust

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Tomatoes are great any time, in almost anything. But they’re especially great in the summertime, when it’s the peak tomato season. I have been going tomato crazy lately and incorporating this summer fruit into all of our meals, one way or another. I developed this recipe as a way to show off my garden fresh, red, yellow (not in the picture) and orange cherry tomatoes.

 

 

This is a beautiful savory tart that is perfect for summer. When I thought of making this tart. I had no intention of using black rice. The idea just sprung into my head and I had the crust all ready to go. That is how most of my recipes happen. The crust was deliciously soft, chewy, and crispy on the sides. I am quite fond of savory tarts with rice crust because it tastes good and is much simpler to prepare than regular shortcrust pastry.  If you are not fan of black rice, no worries! You can use white or brown rice or even quinoa. I have two more savory tart recipes with multigrain rice crust. With leftover rice this recipe can be ready in 30 minutes.

 

 

I wanted to make a tart that would enhance the flavor of tomatoes and rice so I went with lentils. It seemed like a perfect companion. I am neither vegan nor a vegetarian but lentils are a staple in my home. I grew up eating rice with lentil almost everyday and it is one of my biggest indulgences. Lentils are not just confined to soup based dishes. They are so versatile. They even make for flavorful dips, and nutrient dense filling for toasts and tarts.

I really loved the way the tart looked and tasted! The combination of the acidity and sweetness from the tomatoes and the salty savoriness from the lentils, and rice crust was something simple and incredible. It was immensely satisfying and full flavored.

 

 

This savory tart is perfect for brunch, as a side dish, or as a vegetarian entree when served with a salad or soup on the side. While the recipe below looks long, the process is pretty straight forward.  If you decide to give this recipe a try (and I hope you do because it’s so yummy!) then snap a pic and share with me on any social media and tag me.

 

 

 

Print
Tomato and Lentil Tart

Ingredients

    Crust
  • 1 1/2 cups Thai black rice
  • 3 cups water or vegetable broth
  • 2 black cardamom
  • 3/4 cup hulled pumpkin seeds
  • 1 tbsp. coconut oil
  • 1 tbsp. lemon juice
    • Filling
  • 1/2 cup red lentil
  • 1 cup water
  • 1 tbsp. coconut oil
  • 1/3 cup onion, chopped
  • Salt and black pepper to taste
  • 1/2 tsp red chili powder
  • 1/3 cup chopped mint and cilantro, some extra for garnish
  • 32-35 assorted cherry tomatoes

Instructions

    Prepare the crust and filling
  1. Place well rinsed rice in pot. Cover with water or vegetable broth. Add salt, black cardamom, 1 tbsp coconut oil, and lemon juice.
  2. Bring it to boil. Cover and reduce heat to low, then cook until rice is tender and nearly all the liquid has been absorbed, about 45 minutes.
  3. Remove from heat and let stand, covered, 10 minutes. Cool the rice completely before using in the tart. (you can cook rice a day ahead).
  4. While the black rice is cooking, prepare red lentil. Heat 1 tbsp. coconut oil in a pan and saute the onion until soft and pale gold.
  5. Add red lentil, salt, freshly ground black pepper, and 1 cup water. Bring to a boil then lower to simmer and cover until lentils are cooked through and all the water has been absorbed.
  6. Mash daal with back of ladle. Add red chili powder and mint cilantro mixture. Set aside.
  7. In a food processor, coarsely ground pumpkin seeds. Add 2 1/2 cup rice (remove black cardamoms), pulse until combined.
    8. Assemble the tart
  8. Spoon the rice mixture into a lightly greased 9-10" tart pan. Using damp hands, press the mixture evenly in to the tart pan. The mixture will be a little sticky, don't worry, it will firm up as it bakes.
  9. Par bake until lightly crisp, about 10 to 12 minutes.
  10. Remove the partially cooked rice crust from the oven and spoon lentil mash over it. Smooth with the back of spoon or edged spatula.
  11. Arrange tomatoes on top. Place the tart on a baking sheet. Cover the tart edges with foil. Bake on 425 for 30 minutes or until the tomatoes burst and get slightly charred. Remove the foil 15 minutes before the tart is done.
  12. Let the tart cool on a wire rack.
  13. When cooled, slip off the outer ring of the tart pan. Using a long, flexible knife, separate the crust from the bottom ring of the tart pan, and slide the tart onto a large serving plate. Garnish with chopped mint and cilantro.
  14. To serve, slice into wedges. Serve warm or at room temperature.
https://www.simpleglutenfreekitchen.com/2018/09/tomato-and-lentil-tart.html

 

I am bringing this #savory #summer #tart to Corina’s linky CookOnceEatTwice and CookBlogShare @ Recipes made easy.

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Reader Interactions

Comments

  7. What an eye-catching tart Balvinder… wow, the black rice really makes it pop! I’m not sure I’ve seen black rice before, but will definitely be giving it a try. The tomatoes paired beautifully with the lentils and black rice. Surely one for the books 🙂

    Reply

  8. I’ve never made a rice tart crust but it looks really delicious and I love the contrasting colour of the black crust against the tomatoes. Thanks so much for sharing with #CookOnceEatTwice!

    Reply

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