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Potato tart with lentil spread and vegetable ribbons

July 1st, 2016

Viva potato!

This week we're having a delicious tart recipe for you. It's vegan, super tasty and absolute eye candy! 

Meet our fabulous potato tart with lentils spread, fresh thyme and vegetable noodles. 

This recipe is available in all vegan and vegetarian boxes in week 28 (deliveries 13./15.07.2016).

Download recipe
35 min.626 kcal.4 pers.


  • Puff pastry1  pcs
  • Potatoes600  g
  • Green lentils 240g1  pcs
  • Sunflower seeds30  g
  • Zucchini1  pcs
  • Sweet potatoes600  g
  • Thyme20  g

Good to have at home

  • Salt
  • Pepper
  • Garlic cloves1 pcs
  • Olive oil
  • Lemon juice1 dash
  • Tahini1 tbsp.

How to do:


  • Preheat the oven to 210°C (fan). Drain and rinse the lentils. Peel the garlic.
  • Add peeled garlic, lentils, a dash of lemon juice and tahini to your food processor and pulse until smooth. Season to taste with salt and pepper.
  • Peel and finely slice the potatoes. Unpack the puff pastry and add it with the paper to a rectangular quiche pan or a baking tray. Spread with the lentil mixture and top with potato slices. Sprinkle the potatoes with a pinch of salt. Transfer to the oven and bake for approx. 25 min. until the crust is crisp and the potatoes well browned.
  • Peel the sweet potatoes and spiralize them with your spiral cutter. Wash and spiralize the zucchini. Alternatively you can cut them into ribbons with your vegetable peeler. Wash and dry thyme. Pick the leaves. Roast the sunflower seeds on a large dry pan. Set aside on a plate afterwards.
  • Heat a dash of olive oil in the pan and sauté the sweet potatoes for 5 min. on medium heat. Add the zucchini and sauté for another 4 min. Fold in thyme and sunflower seeds and season to taste with salt and pepper.


  • Slide the potato tart with lentil spread onto a large cutting board and top with vegetable ribbons. Drizzle with some good olive oil and place in the middle of the table. Cut into pieces and enjoy while still hot.