Creamy Ethiopian Lentil and Rosemary Phyllo Tart
This tart merges Ethiopian spices with a classic Mediterranean touch, creating a deliciously unique dish perfect for any gathering.
Preparation
Get these tasks done before you start cooking.
Cooking the Lentil Filling
- 1
Simmer Lentils
In a pot, combine lentils and vegetable broth. Bring to a boil and then simmer until tender, about 20–25 minutes. Drain any excess liquid.
Tip: Do not overcook the lentils, as they should retain some texture.
- 2
Sauté Aromatics
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- 3
Add Spices
Add cumin, coriander, turmeric, and paprika. Stir until fragrant, about 1 minute.
Tip: Using fresh rosemary enhances the aromatic profile of the tart.
How to Make Creamy Ethiopian Lentil and Rosemary Phyllo Tart
Total time: 2 h · Yields 8 servings
- 1
Assemble Phyllo Crust
Brush each phyllo sheet with melted butter and layer them in a tart pan, allowing edges to hang over the sides.
- 2
Fill the Tart
Spread the cooked lentil mixture evenly over the phyllo crust.
- 3
Creamy Finish
Drizzle coconut milk over the lentil mixture before folding over the excess phyllo.
Chef's Tips
Frequently asked questions
Can I use red lentils instead of green?
Yes, but note that red lentils cook faster and may result in a mushier texture.
How do I store leftovers?
Store any leftover tart in an airtight container in the refrigerator for up to 3 days.
Can I prepare this tart in advance?
You can prepare the lentil filling ahead of time and assemble the tart just before baking to maintain the phyllo's crispness.
Is there a gluten-free alternative for phyllo pastry?
Gluten-free phyllo is available in some specialty stores, or you can use gluten-free pastry as a substitute.
How can I make this tart vegan?
Use vegan butter substitute for brushing the phyllo and ensure the coconut milk is a dairy-free option.
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