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This delicious recipe makes one deep 10 inch tart or two shallow 9 inch tarts.
Make pastry by adding all the flour, salt and margarine to a food processor. Process until it resembles breadcrumbs.
Mix olive oil with 3 tbsp cold water and add to the processor. Pulse briefly until a dough is formed. Flatten into a disk, wrap in film and chill for at least 30 mins before using.
Bring lentils, mixed herbs and one rosemary sprig to a simmer in 3 cups of water and cook for 15-20 minutes, or until liquid has been absorbed. Take off the heat, drain off any excess water, remove rosemary sprig and allow to cool.
Heat a large shallow pan with olive oil to a medium heat. Finely chop onion, halve cranberries and fry in the pan for 7-10 mins. Lower the heat and add garlic.
Chop remaining rosemary sprigs saving a few for decoration. Add to the pan with garlic and tomato pureé and stir well. If your pastry is in the fridge, take it out and allow to come to room temperature.
Preheat oven to 180•c. Add grated parsnips and carrots to the pan and cook until softened, about 10 mins. Season with salt and pepper.
Add cooked and drained lentils to the pan and mix well.
Grease your tart tin with a little olive oil. Roll out pastry between film to fit your tart tin. Transfer to tin and peel off film. Press into tart tin, trimming off any excess.
Pour in carrot and lentil filling, pushing down with the back of a spoon to compress.
Bake on the top shelf in the oven for 40-45 mins, or until the pastry is crisp. If you have baby carrots, coat with a tbsp of olive oil and put in the oven on the middle shelf to cook with the tart.
Top with roasted baby carrots, rosemary and pomegranate jewels or dried cranberries.