Lentil Tart

Instructions

1. 1
   Preheat your oven to 180°C (350°F) and lightly grease a round 20-22 cm (8-9 inch) tart pan, or line it with parchment paper.
2. 2
   Heat the tablespoon of olive oil in a skillet over medium heat. Sauté the diced onion, minced garlic, and grated carrot for 5-7 minutes until soft and aromatic.
3. 3
   Toss the chopped spinach into the skillet and cook for 2 minutes until just wilted. Season with a light pinch of salt and black pepper.
4. 4
   In a large mixing bowl, combine the cooked, well-drained lentils with the sautéed vegetables and spinach. Mix thoroughly, lightly mashing a small portion of the lentils with a fork to create a more cohesive base structure. Season to taste.
5. 5
   Press this lentil-vegetable mixture firmly into the bottom of your prepared pan, creating a smooth, compact base layer that will support the custard.
6. 6
   Construct the creamy custard top: blend the silken tofu, chickpea flour, nutritional yeast, ground turmeric, a pinch of nutmeg, and a half teaspoon of sea salt together in a food processor or high-speed blender until perfectly smooth and a vibrant yellow color.
7. 7
   Carefully pour the smooth tofu cream over the lentil base layer, smoothing the surface with a spatula to mirror the pristine look in `Pastel de lentejas.png`.
8. 8
   Bake in the preheated oven at 180°C (350°F) for 30-35 minutes. Then, turn on the broiler function (top-grill) for an extra 5 minutes, keeping a close eye on it until glorious dark golden-brown spots form across the top.
9. 9
   Remove the tart from the oven. The top layer will feel set. Let it cool and rest in the pan for at least 15 minutes; this cooling window is crucial for the plant-based custard to lock its structure for clean slicing.
10. 10
    Gently remove from the pan, position onto a light wooden cutting board, arrange the fresh dill sprigs across the center, and cut out a beautiful, clean triangular slice before serving warm.