Lentil and cauli sheet tart

A healthier option for when that pie craving hits. With this recipe, you make the pie and filling in the oven at the same time.

Less than 45 minutes

Serves 4


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 2 cans (400g) brown lentils, drained (pat dry with kitchen towel)
  • 1 head (300g) cauliflower, broken into florets
  • 1 packet (200g) vine tomatoes
  • 2 onions, slice into 10 wedges each
  • 2 Tbsp (30ml) Moroccan spice mix (or 1-2 tsp (5-10ml) each ground cumin, smoked paprika and ground coriander)
  • Salt and milled pepper
  • 2 Tbsp (30ml) olive oil + extra for brushing
  • 2 cloves garlic, sliced
  • Juice (60ml) and grated peel of 1 lemon
  • 1 tsp (5ml) honey (or maple syrup)
  • 1 roll (400g) puff pastry, defrosted
  • Flour, for dusting 
  • 1 cup (250g) plain yoghurt
  • ¾ tub (90g) sun-dried tomato or basil pesto
  • Handful fresh parsley or rocket, for serving


  1. Preheat oven to 200°C.
  2. Place lentils, cauli florets, vine tomatoes and onion wedges on a baking tray, sprinkle with spice mix and season.
  3. Whisk together oil, garlic, lemon juice and peel and honey.
  4. Roll pastry out on a floured surface into a 3mm-thick rectangle.
  5. Score a border around the edge (without cutting all the way through). 
  6. Using a fork, prick the base all over – this will keep it from puffing up too much.
  7. Brush border with a little oil and place tart base on a lightly floured baking tray.
  8. Bake both trays (pastry and lentil mixture) at the same time for 30-35 minutes until crispy and golden. Swap trays around halfway through if placing one under the other.
  9. Spread pastry with yoghurt and pesto and top with roasted lentil mixture.
  10. Garnish with parsley or rocket and serve.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

Start the year strong! Find dozens of healthy and delicious recipes to cook for the family.

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Soy, apricot and chilli-spiced snoek

Change up the familiar butter-and-apricot-glaze snoek by adding soy sauce for an umami punch and a rich caramelised result. Braai or bake – it’s up to you.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.