This tart says, Fall. Apples. Lentils. Potatoes. Comfort Food. It’s hard and so very delicious. I love the sweetness the apples brings to this recipe. The crust is flaky and it’s vegan. I used coconut oil in this recipe, instead of butter. The coconut oil must be solid and not melted. So put it the fridge, the cold water will keep it solidified. If you do not want to go Gluten Free or Vegan you can easily buy pre made bake pie crust pastry dough.

THE TOPPINGS

1 1/2 tbsp olive oil, extra for drizzling over the tart

2 large organic red apples, cored and diced

3 small red potatoes, washed and diced

1 cup french lentils,  cleaned, soaked over night and drained

1 /2 cup onions, diced

2 cloves garlic, minced

1 tbsp fennels

1 tbsp dried parsley

sea salt and black pepper

Gluten Free herb bread crumbs ( optional )

Directions:

Cook lentils according to directions on your packaging. I soaked mines overnight it makes the cooking time shorter.  Once cooked, set aside.

In a sauté pan, add enough olive oil to cover the bottom of your pan. Sauté your onions and garlic, until soften. Add your diced potatoes and cooked until soften. Add your diced apples. Cook for about 2 minutes. Add your cooked lentils to the sauté pan. Stir everything together. Next, add your seasonings, parsley and fennel. Stir everything together and set aside.

THE CRUST

6 tbsp. chilled coconut oil, MUST BE CHILLED, YOU CAN ALSO USE VEGAN BUTTER, BUT I AM ALLERGIC TO PALM OIL 🙂
1 1/4 cup Bob’s Red Mill, 1:1 Gluten Free Flour mix
1/4 tsp. sea salt
4-6 tbsp ice cold water

DIRECTIONS:

To prepare crust, add gluten free flour and salt to a large mixing bowl and whisk to combine.  Add in the cold coconut oil, one dollop at a time. Work gently with a fork. Don’t overwork your dough, just get the coconut butter incorporated in the flour.
Next add ice cold water a little at a time. I like using a wooden spoon to stir my water into the dough.  You are adding enough water to allow the dough to come together.
When the dough as come together, place it on a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap it firmly and place it in the  refrigerate for 30 minutes or up to 2 days. When you are ready to use the dough, allow it to get a little of the chill off of it, so you can work with it, easily.  Do not let it get soft, because it will be hard to work and the coconut oil will start to make it oily. If it is dry, add more cold water, a little at at time.

To roll out the crust, unwrap the disc and place it between two sizable layers of parchment paper on a cookie sheet.  Use a rolling pin to gently roll it into the shape of a rectangle, press the sides up so you can have a wall border about haIf an inch high. This will allow your filling to not fall off. If the dough cracks some, just use your fingers to pull it back together and reform it. Be gentle, using taps to pull cracks back together. Poked holes in the pie crust with a fork, so it will not rise.  I also pressed some of the gluten free crumbs on the side of the crust, to get an extra crunch once baked.

Preheat oven to 375°F with racks in upper and lower thirds.

Line the pie crust with foil (not heavy-duty) and fill with pie weights, beans or rice. Bake until sides are set, about 20 minutes. Remove the pie crust from the oven. In another pan, sauté the gluten free bread crumbs in a little olive oil over a medium heat, until  golden brown. Set aside. Once the crust is done, brush the crust with olive oil.  Add the vegetable and bean topping and add your sautéed gluten free crumbs.