Red lentil tart with bacon and gorgonzola
- 200 g flour
- Salt
- 100 g Butter
- 2 Egg yolk (size M)
- 8 slices Breakfast bacon
- 2 EL Oil
- 500 g Red lentils (only 10 minutes of cooking without soaking)
-
1 bay leaf span> - 1 EL span> light balsamic vinegar
- pepper
- 1 pinch mace
- 2 eggs (size M)
- 125 span> ml Milk
- 1 pinch Sugar
- 3 span> Spring onions sticks
- 150 g Gorgonzola cheese
- flour
- Fett
- cling film span>
120 minutes
easy span>
- 1.
- For the dough 200 g flour, salt, butter, 1 egg yolk and 3 tablespoons of cold water in one Knead the dough. Wrap in foil and refrigerate for about 30 minutes. Cut 4 slices of bacon into fine cubes. Heat the oil in a saucepan and leave the bacon on a medium heat. Approx. Add 1 liter of water. Simmer the lentils and bay leaf for 10–15 minutes. Just before cooking, season the lentils with vinegar, salt and pepper and mace to taste. Drain the lentils in a colander and refrigerate. Place the eggs, 1 egg yolk and milk in a bowl and stir. Season to taste with salt, pepper and a pinch of sugar. Grease a flat ovenproof dish (26 cm Ø). Roll out the dough on a floured work surface into a circle (approx. 30 cm Ø). Place in the tin, press down on the edge and prick the bottom several times with a fork. Clean and wash the spring onions and cut into rings. Cut the Gorgonzola into large cubes. Mix egg milk with the cold lentils, fold in spring onions and Gorgonzola and pour into the tin. Bake in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 60 minutes, remove. Sear 4 slices of bacon in a pan over medium heat and place on the tart. Cut the tart into pieces and serve
- 2.
- 10 minutes waiting time
1 piece approx:
- 370 kcal
- 1550 kJ
- 18 g protein
- 18 g fat
- 34 g carbohydrates ul>
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