Tomato and Lentil Teff Tart



1 1/2 cups 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
13. Enjoy!