Red lentil tart with bacon and gorgonzola

Name: Red lentil tart with bacon and gorgonzola
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 200 g Flour; 7-10 Tbsp Salt; 100 g Butter; 2 Egg yolk (size M); 8 discs Bacon; 2 TABLESPOONS Oil; 500 g Red lentils (only 10 minutes cooking without soaking); 1 Bay leaf; 1 TABLESPOON light balsamic vinegar; 7-10 Tbsp Pepper; 1 pinch Mace; 2 Eggs (size M); 125 ml Milk; 1 pinch Sugar; 3 spring onion stems; 150 g Gorgonzola cheese; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

200 g Flour
7-10 Tbsp Salt
100 g Butter
2 Egg yolk (size M)
8 discs Bacon
2 TABLESPOONS Oil
500 g Red lentils (only 10 minutes cooking without soaking)
1 Bay leaf
1 TABLESPOON light balsamic vinegar
7-10 Tbsp Pepper
1 pinch Mace
2 Eggs (size M)
125 ml Milk
1 pinch Sugar
3 spring onion stems
150 g Gorgonzola cheese
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
For the dough, knead 200 g flour, salt, butter, 1 egg yolk and 3 tablespoons of cold water to make a dough. Wrap in foil and put in a cool place for about 30 minutes. Cut 4 slices of bacon into fine cubes. Heat the oil in a pot and let the bacon drain at medium heat. Add about 1 litre of water. Simmer lentils and bay leaf for 10-15 minutes.
2
Shortly before cooking, season the lentils with vinegar, salt and pepper and mace. Drain the lentils in a sieve and chill them. Put eggs, 1 egg yolk and milk in a bowl and mix. Season with salt, pepper and 1 pinch of sugar. Grease a flat ovenproof dish (26 cm Ø). Roll out the dough on a floured work surface to a circle (approx. 30 cm Ø). Place in the form, press the rim and prick the base several times with a fork. Clean, wash and cut the spring onions into rings. Cut the gorgonzola into large cubes. Mix the egg milk with the cold lentils, fold in the spring onions and gorgonzola and pour into the dish. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 60 minutes, remove from oven.
3
Roll out the dough on a floured work surface to a circle (approx. 30 cm Ø). Place in the form, press the rim and prick the base several times with a fork. Clean, wash and cut the spring onions into rings. Cut the gorgonzola into large cubes. Mix the egg milk with the cold lentils, fold in the spring onions and gorgonzola and pour into the dish. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 60 minutes, remove from oven. Fry 4 slices of bacon in a pan over medium heat until hot and place on the tart. Cut the tarte into pieces and serve
4
10 minutes waiting time