{Recipe} Baked Pumpkin, Cherry Tomato, and Brown Lentil Tart

Today’s recipe is nutritious, delicious, and gluten-free.



…Baked Pumpkin, Cherry Tomato, and Brown Lentil Tart. 

There are 3 separate ‘steps’ to this recipe: the pastry, the marinade, and the tart filling. But it is simple, I promise. 🙂

The pastry consists of Brazil nuts and brown rice flour. If you do not require your pastry crust to have gluten-free status, you can use wheat flour or spelt flour instead. All of the pastry ingredients are flung into a food processor. Simple.

The sweet potato is baked in a marinade of tomato paste, garlic, and balsamic vinegar before joining the brown lentils, cherry tomatoes, and spring onions in the crust.


Be sure to use a variety of pumpkin that maintains its shape when baked, such as Butternut or Kent (also known as Jap). You do not want mushy pumpkin!

I use a metal tart pan with a removable base to prepare this tart (click here for an image). This tart will serve comfortably four people as a main meal.



(Based on a recipe in Vegan Cooking: Recipes for a Peaceful World by Diipali Lilburne & Amanda Quinn)


1/2 cup Brazil nuts

1/2 cup almonds

1 cup brown rice flour (or wholemeal wheat or spelt flour)

1/4 cup organic cornflour

2 Tbsp olive oil

6 Tbsp rice milk (or other non-dairy milk)


1. Add the nuts and flours to a food processor, and process until a bread crumb consistency is reached.

2. Add the oil and non-dairy milk. Process until a ball of dough forms.

3. Transfer the dough to a large mixing bowl and knead for a couple of minutes.

4. Press the dough into a tart pan with the palm of your hand. Use your fingers to press the dough upwards, into the sides of the pan.

5. Chill the tart pan in the fridge while you prepare the marinade and other ingredients. Remove the pan from the fridge after 10 minutes.




3 Tbsp water

2 Tbsp tomato paste

1/2 Tbsp balsamic vinegar

2 cloves garlic, crushed


1. Add all ingredients to a small mixing bowl or jug and whisk with a fork until combined. Set aside.


Tart Filling


(Inspired by a recipe in Vegan Cooking: Recipes for a Peaceful World by Diipali Lilburne & Amanda Quinn)


3 cups kent or butternut pumpkin, chopped into 2cm cubes

2 Tbsp chopped spring onions (shallots)

12 cherry tomatoes, halved (about 1 cup)

3/4 cup cooked brown lentils

Sesame seeds


Fresh parsley leaves, torn


1. Pre-heat oven to 180C (fan force oven)/350F.

2. Add chopped pumpkin to a large mixing bowl. Pour the marinade over the pumpkin, and mix until the pumpkin is well coated.

3. Transfer the pumpkin to a large baking dish, and bake for 20 minutes. Remove the dish from the oven, and mix the pumpkin with a spoon. Return the dish to the oven for 5 minutes.

4. In a large mixing bowl, add the cooked pumpkin, lentils, spring onions, and tomatoes. Add a pinch or two of salt. Mix well, but gently.

5. Scoop the filling onto the pastry crust, and spread evenly. Sprinkle with sesame seeds. Bake for 25-30 minutes.

6. Allow tart pan to cool slightly before removing the tart.

7. Sprinkle tart with torn parsley leaves, and serve with salad.



Place leftovers in a covered container in the fridge. This tart is delicious the next day. Heat leftovers in a (pre-heated) moderate oven for 10 -15 minutes.

What did the tiny vegans think of the tart?

The 4 year-old and 6 year-old tiny vegans were not at all keen on this recipe. Our Least Adventurous Eater took one look at the tart and declared that he did not want to eat any.

My 4 year old attempted to eat some after asking whether the tart would be named after him! Least Adventurous Eater has a recipe named after him, so Master 4 felt it only fair that he should receive the same honour.

'Does this dinner have my name'?

‘Does this dinner have my name’?

Despite the tart being newly bestowed with his name, he could not bring himself to eat it. Then, a panel of his peers (well, his older brother and sister!) decided that the tart should not carry his name after all. Master 6 argued convincingly that one must only share the name of a recipe that one actually enjoys. Who can argue with that logic? So, Baked Pumpkin, Cherry Tomato, and Brown Lentil Tart it shall remain.

My daughter (who, incidentally, does not have a recipe named after her) thoroughly enjoyed the tart, and happily fronted up for leftovers the next day.


Each Monday, I feature a delicious vegan recipe – one that is enjoyed by (most of) my own family. I hope your family enjoys it too!

I hope you all enjoyed the Virtual Vegan Potluck. I certainly did! If you missed it, or want to refresh your memory to assist with voting, start here

Yes, you are able to vote for your favourite recipe in each category. Not any easy task, I know! Click here to vote. Voting closes on 31 May.



About Ally
Mamma. Vegan. I blog at Made of Stars.

17 Responses to {Recipe} Baked Pumpkin, Cherry Tomato, and Brown Lentil Tart

  1. Bright and beautiful! That looks really tasty. And I particularly enjoyed the report of the debates around whether Master 4 should or should not have this dish bear his name. The right recipe for him shall come along 🙂

    • Ally says:

      Haha, yes, that’s true! No doubt the perfect recipe shall emerge to bear his name.
      I was thinking of you today! I was going to make your tahini cookies but alas, I am very low on tahini!
      I was also thinking about the writing comp. When are the winners announced?

  2. sybaritica says:

    I love the brazil nut pastry. I wish I liked pumpkin more but maybe zucchini might work here too?

    • Ally says:

      Hi! Do you like sweet potato? That would work.
      Zucchini would be nice too. I suggest reducing the cooking time at the marinade stage, so that the zucchini doesn’t break up by the time the tart is cooked. Perhaps cut thick slices!
      The brazil nut pastry is delicious.
      Thanks for commenting.

  3. This looks incredible! I always think crusts are so complicated to make, but the one here doesn’t look too bad 🙂 Once I get my food processor out of storage I’m going to give it a whirl.

    I also enjoyed your recount of the debate. Your kids are a charismatic lot. Love it 🙂

    • Ally says:

      Hi Hannah!
      Yes, I usually feel the same way about crusts, but this one is simple. Fortunately. 🙂
      Also, it can be converted to a sweet crust with the addition of a couple of tablespoons of sugar or your preferred sweetener.
      Charismatic is a lovely way to describe my kids. Thanks. 🙂
      By the way, I still haven’t made my way through the entire VVP. I will get to your dessert soon. I promise. I thought I would get through it in one evening, in the ‘correct’ order. Oh how wrong I was! I haven’t seen all of the soups either.

      • Thanks for the tip about the crust! I bet it would be nice in a key lime pie.

        I hope you like my dessert 🙂 I still need to start from the beginning of the potluck before I vote for my favourites. I guess I have my work cut out for me!

  4. soulofspice says:

    Always loved tarts Ally! love your take with ground nuts in the base even more.. And the pumpkin, look yum.

  5. narf77 says:

    I love the crust and most of the filling but am with your son on the brown lentil part…I have been vegatarian for almost 24 years now and would rather eat my husbands sock after he has been wearing it out in the garden for a month than eat brown lentils (ech!). So I would sub them with chickpeas or perhaps red lentils (which I love 🙂 ). Aside from that, this tart looks like a delicious winner 🙂

    • Ally says:

      Haha! If you ever visit for dinner I promise I won’t serve you brown lentils!
      Subbing with chickpeas is a great idea.
      I hope you are well. 🙂

      • narf77 says:

        Well and busy Ally :). We are really getting stuck in to our studies and trying to get them finished before the holidays whilst working flat out on our huge fully enclosed veggie garden at the same time. Its freezing down here in Tassie at the moment and we have a glorious fire going almost 24/7 and so cooking chickpeas and other beans is definately a good option. I love red lentils and split peas I just can’t stand the green/brown ones (unless they are rendered into mush/liquid and then I can stand them so soup is GO! 😉 ).

  6. susykat says:

    Oooh that looks lovely! You’re right, it looks fairly simple to make once you have all the ingredients.
    Hahaha the kids are so cute 😀

    • Ally says:

      Yes, it is a simple recipe. I’m not one to fiddle around with complicated pastry (I wish I was!). This is quite easy. It all gets thrown in a food processor. I think you would like this recipe.

  7. liveblissful says:

    this looks gorgeous, i’ve never seen anything like this, thanks for sharing 🙂

  8. Pingback: {Recipe} Macadamia and Sweet Potato Curry | Made of Stars

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