- 1 1/2 Cups Ivory Teff Flour
- ½ Cup Extra Virgin Olive Oil
- ½ Cup Cold Water
- ½ tsp Sea Salt
- 1 Bunch Basil Leaves
- 1 Cup Lentils
- 1 Lemon Juice
- 1 Clove Garlic
- 2 tsp Olive Oil
- 1 Punnet Cherry Tomatoes
- 1 tbsp Rosemary or Choice Of Herbs (optional)
- Salt & Pepper To Taste
1. For the dough: freeze the olive oil in a small container
2. Once frozen, pulse the teff flour and sea salt in a food processor, before adding the now frozen olive oil. Pulse a few times to break apart.
3. Add the cold water in, continuing to pulse until the mixture is crumbly. It should be quite sticky.
4. Roll the dough into a ball between your palms, and then place the ball onto a large non-stick baking sheet.
5. Fold the baking sheet over and press down firmly on the ball to flatten between the two sheets, forming a “disc”. Wrap the disc up and place in the refrigerator for 2 hours, or up to 3 days
6. For the lentil layer: Pulse the lentils, basil, garlic, lemon juice and olive oil in a food processor until the mixture forms a lentil pesto. Add salt and pepper to taste.
7. When the dough is ready, preheat oven to 180 C.
8. Use a rolling pin to flatten the disc, then take the teff pastry and press it into a springform tart or cake pan. It’s ok if it is a bit crumbly, just use your fingers to press together firmly, ensuring no gaps, until a solid crust forms.
9. Using a spatula, spread the lentil pesto across the crust in a thick layer.
10. Slice the cherry tomatoes into quarters and scatter on top. Sprinkle with rosemary or herbs of choice, salt and pepper.
11. Bake for 35-40 minutes.
12. Remove from oven and allow to stand for 20-30 minutes before serving.