Friday, June 24, 2011

Ratatouille Tart with Red Lentil Crust

While you desperately wait for a post with a bit more archaeology in it, I'll show you a recipe I found on The crust is heavenly for vegans and gluten free gourmets (or gourmands like us) because it is based on red lentils and oat. Thanks for the recipe bettal!
The original recipe ( is vegetarian, but readily adaptable into a vegan dish. And that's exactly what I did; I left out the cheese and only put some on top of M's half. The other half got some pine nuts instead.

Although the dough was quite soft and it was a bit difficult to actually cut the tart in nice pieces it was very very yummy.

When I packed up the leftovers, however, the dough had settled and became quite firm. We were just too greedy, again. So I recommend to either put in some more oat meal or wait for about 10 minutes for the dough to rest and firm up. Look at that crust, so nice and red :)

And here is the recipe:

Ratatouille tart with red lentil crust

For the crust:

125 g red lentils
1 tablespoon olive oil
1 onion, finely chopped
1 clove of garlic
1 tablespoon tomato paste
50 g oat meal
1 tablespoon lemon juice
1 tablespoon chopped parsley
salt and pepper to taste

For the topping:

1 small eggplant, diced
1 courgette, diced
1 red bell pepper, diced
1 onion, diced
2 large tomatoes, diced
1 tablespoon olive oil
2 tablespoons Herbes de Provence
salt and pepper to taste

For the 'egg' glaze:

3 eggs (vegan version: 2 tablespoons of silken tofu and 1 flax egg*)
125 g Crème Fraiche (vegan version: 125 g soy cream)
100 g Cheese (vegan version: roasted pine nuts or vegan cheeze)

What to do:

1. First make the crust. Wash and cook the lentils in plenty of water until they start to become mushy. Strain the lentils and let cool. While lentils cook, fry the onion in olive oil until they are soft but don't let them brown. Add pressed garlic and turn off the heat. Mix all ingredients for the crust. You might need to add some more oat meal. Spread evenly into an oiled pie dish.

2. Heat oven to 190°.

3. Prepare the filling; heat olive oil and fry the onions. Add courgette, bell pepper, and eggplant and roast slightly. Add seasoning and herbs. Finally add tomatoes and let cook until excess water has evaporated. Spread on the lentil base.

4. Prepare the glaze. Mix all the ingredients and spread evenly over the vegetables. Sprinkle with cheeze or pine nuts.

5. Let bake in the oven for about 30 minutes or until glaze has settled and gets firm.

* to replace one egg, measure one tablespoon of flax seed and grind in a blender or coffee grinder. Add ground flax seed to a small bowl with 3 tablespoons of water, and whisk. Voila! This will replace one egg in a recipe (excerpt from ehow )


  1. Sieht lecker aus. Grüsse...

  2. I am not a fan of ratatouile as i've always found the veg overcooked, but presented this way it looks fantastic and really appeals to me. I am bookmaring it make in the futute, especially the crust.

  3. @shaheen: I guess you can put all sorts of vegetables on this crust. I don't like my ratatouille mushy, either, so my veggies still have some bite left :)

  4. Habs nachgekocht. Abgesehen davon, dass ich Sojajohurt statt Seidentofu verwendet habe und es deshalb 1 Stunde im Ofen bleiben musste XD.
    Aber sehr lecker!!
    Danke fürs veganisieren, jetzt hab ich nämlich neue Rezeptideen ;D.