This tart comes to show that dried leguminous can become a great stuffing.
Serves: 4 Preparation time: 10m Cooks in: 1h.40m Ready in: 1h.50m
1 pastry sheet or dough for tart
250g. white mushrooms or mixture of everything found on the fresh market
1 cup grated cheese
½ cup milk
1 bay leaf
1 small onion, whole
3 tsp. tablespoons olive oil
2 cloves garlic, finely chopped
1 small bunch parsley
salt and pepper
Lubricate the form of tart and spread the dough to cover the walls.
Boil the lentils in plenty of salted water with bay leaf and onion until tender. Drain, discard the bay leaf and onion and leave aside to cool.
Preheat the oven to 180˚C. In a pan heat the olive oil and sauté the mushrooms which you have cut into slices with garlic and thyme. Then add salt, pepper and parsley, stir and remove the mixture from the heat.
Spread the lentils to form evenly over the pave mushrooms. Beat eggs with milk, add the cheese and spread the mixture over the mushrooms. Bake the tart in the oven until golden brown surface and serve.