Ingredients for 3 pie dishes (approx. 18 cm diameter, approx. 9 servings):
For the shortcrust pastry:
200 g flour
150 g salted butter
2 tbsp cold water
For the topping:
1 fennel bulb (approx. 250 g)
150 g red lentils
400 ml vegetable stock (instant)
6 eggs (M)
200 ml whipped cream
salt, pepper
Also: 9 small, round goat's cream cheese (approx. 200 g)
60 g freshly grated parmesan
Preparation:
1. Knead flour, butter in pieces and water into a smooth dough. Roll out the dough on a floured surface. Grease 3 pie dishes (approx. 18 cm diameter;
or 1 large pie dish approx. 28 cm in diameter) and lay out the dough. Prick the dough several times with a fork. Put the moulds in the fridge for approx. 30 minutes.
2. Clean the fennel (set aside the green), rinse and slice or chop very finely.
chop.
3. Boil the lentils in the vegetable stock for about 4-5 minutes. Mix the eggs and whipped cream. Season well with salt and pepper.
4. Drain the lentils and leave to drain well. Spread the fennel and lentils on the pastry base. Place the goat's cheese on top and sprinkle with Parmesan. Pour beaten eggs over the top. Bake in the preheated oven at 200 (gas mark 3-4, fan oven 180 degrees) for about 20-30 minutes. Serve sprinkled with fennel greens.
Preparation time approx. 45 minutes + cooling time
Per portion approx.:
Calories: 465
Joule: 1949
Protein: 18.2 g
Fat: 31,9 g
Carbohydrates: 27 g
(FoodCentraleby ddp images)
