Crustless high-protein savory tart

Name: Crustless high-protein savory tart
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 people

Difficulty: Easy

Preparation time20 minutes

Cooking time45 minutes

A crustless savory tart, rich in fiber, plant-based protein, and essential nutrients. Thanks to blended red lentils, this recipe offers a soft, melt-in-the-mouth texture—perfect for a light lunch, a family meal, or a healthy snack on the go. Simple, gluten-free, and packed with veggies: a true nutritious favorite!

See the recipe

Ingredients

95 g red lentils (½ cup), soaked for at least 6 hours
55 g onion, thinly sliced (about 1 small)
50 g bell pepper, finely sliced
290 g grated zucchini
75 g grated carrot
¼ tsp salt (to help draw out moisture from vegetables)
2 eggs, beaten
200 g silken tofu
3 tbsp olive oil
¼ tsp salt
Ground black pepper, to taste
½ tsp baking powder
¼ tsp dried oregano
¼ tsp dried Herbes de Provence

Recipe

Soak the red lentils for at least 6 hours. Drain, rinse, and blend into a smooth purée.

Grate the zucchini and carrot, sprinkle with salt, let sit for a few minutes, then squeeze out the excess water.

In a large bowl, mix the beaten eggs, lentil purée, and silken tofu. Add in the grated vegetables, onion, bell pepper, olive oil, herbs, baking powder, salt, and pepper.

Line a rectangular baking dish with oiled parchment paper. Pour in the mixture and smooth the surface.

Bake at 180°C (350°F) for 45 minutes. Let cool slightly before slicing into portions.