Lentil Tart

Now this is something all three boys in the house ( third one being my hubby)  love!. And its an almost vegetarian dish! I say almost vegetarian as I added just  a little bit of dried tuna because it goes very nicely with this meaty flavoured brown lentils.   I found this recipe in and old Margret Fultan's book of Vegetarian Cooking. In the book its called a quiche but for me its more like a tart  so I renamed it tart LOL.  I adapted the filling to suite our taste but  and I love the cheesy pastry,.


Recipe : Lentil Tart,  adapted from  the recipe Lentil Quiche from The book of Vegetarian Cooking

Filling:
1 large onion
100g carrot, peeled
2 cloves garlic, grated
1/2 cup brown lentils or green lentils, washed
3 cups water
1 stock cube( chicken or beef or vegetarian or just give it a miss , purely optional)
1/2 can (400g can) of peeled tomatoes ( whole or chopped)
1/2 - 1 tsp dried chilli flakes
generous pinch of ground pepper.
salt
2  tbsp dried tuna , finely ground ( optional)
2-3 tbsp olive oil

Pastry :
250g flour
75g butter, cold
50g grated chedder cheese
1 whole egg
1 tsp mixed dried herbs
pinch of salt
a little cold water

Extra 50g of chedder cheese

First prepare the filling,  finely chop the onion and grate the carrot, or just chuck them both along with garlic into the food processor and chop till fine.

Heat a large frying pan or suitable sized pot with olive oil and add the chopped vegetables. Saute till slightly softened.

Add the tomatoes , break them down with a spoon  and  add the lentils  along with water and stock cube ( you can skip the water here and use fresh or store bought liquid stock).

Add chilli flakes and  dried tuna( if using) and bring to a boil and then cover and simmer. Check now and then and give stir, the sauce  should reduce almost completely but make sure the lentils are cooked though , add more water if the sauce reduces too much before the lentils are cooked through.
You should be left with a spreadable consistency.  Taste and add salt. ( optional and if you , 1/2 tsp of mixed tried herbs is nice in this). Leave to cool slightly.

While the lentils are cooking , prepare the pastry,

Sift flour into a bowl along with pinch of salt.  Using the large coarse side of the grater, grate the cold butter  as quickly as u can so it doesnt melt.  Mix with finger tips till rough  bread crumbs stage. Then add cheese and herbs and  make a well in the center and add the egg ( beaten before adding) . Mix with the fingers bringing the flour in adding cold water ,a tablespoon at a time. The dough should just come together not smooth!.  Roll into a rough ball, flatten it up and wrap with cling film and place in fridge for 30 minutes.

Preheat oven to  200 degree C,  take a 10 inch  oven proof pie plate or tart tray if you have. Lightly butter it.  Roll the pastry between two sheets of cling film or baking paper.  Remove the top layer of cling film or baking paper and invert the  rolled dough onto the prepared plate or tray.  Remove the remaining baking paper or cling film. Now if you have used baking paper, crumple it and return it over the pastry  , cover the whole thing with dried bean of uncooked rice. If you dont have baking paper you can use foil.

Place in oven and bake about  20-30 minutes , till the pastry is cooked through , remove the beans and paper and place in oven again for another 5 -10 minutes to cook the inside.

By now the lentils will be cooked and cooled,  Spread the mixture in the cooked  pastry case, Sprinkle the grated cheese on top,  Place back in the oven  for 10 minutes to melt the cheese.

Cool 20 minutes before  serving with a   leafy salad.