Lentil and Tomato Flan
(I like making this to give me a break from cheese sandwiches at work! It holds together nicely and tastes fab..)
Ingredients
1 cup red lentils
1 1/2 cup water
2 tbsp. oil
1 large onion, chopped
1 clove garlic, chopped
1/4 cup chopped parsley
1/2 cup grated mature cheddar
1 beaten egg
salt and pepper to taste
2 tomatoes, sliced
1 pie shell, partly baked*
Directions
Preheat the oven to 180° C.
Rinse the lentils; cover with water and cook until liquid is absorbed (about 15 minutes).
Brown the onion and garlic in oil and cook 3 to 4 minutes, stirring, then add to the red lentils.
Add the parsley, grated cheese, beaten egg, salt and pepper.
Pour mixture into the partially baked pie crust and top with tomato slices.
Bake for 40 minutes.
*Pastry:
I invent the pastry as I go along, but usually I rub 100g flour with 50g cooking margarine. So basically, 2:1.
I like to mix up the flour by using about 70g spelt flour with 30g plain white. But that's just me; I like brown stuff. It's nice, try it.
This makes enough pastry to make about 1 1/2 flans!
After rubbing it all together, stick it in a plastic bag and allow to 'rest' in the fridge for about half an hour.
Then roll it out (a floured wine bottle works nicely if you haven't got a rolling pin), plonk it into your flan dish and cook it for about 10mins before you stick the flan mixture in. That stops it from going too soggy when you cook the flan.