Since the food we put on our table is an important issue, i’m going to tell you about this handsome tart! It’s actually quite simple. It’s a standard flaky pate brisee crust, with rosemary and black pepper added for deliciousness. On top of that we have a layer of french lentils sauteed in port wine and balsamic vinegar. Lentils might seem like an odd ingredient in a tart, but they add real substance and texture, and their lovely meaty flavor. And the mushrooms are chopped chunkily and roasted, so that when the savory almond custard is baked all around them, it’s almost like a savory clafouti or toad-in-the-hole. If I do say so myself, and I do, the whole thing turned out super-tasty. David liked it a lot, and said it’s a “birthday meal.”
Here’s Women’s Realm by Belle and Sebastian
CRUST – one batch pate brisee, add 1 t minced rosemary.
2 T butter
3 sage leaves, or 1/2 t dried sage
1 heaping cup of french lentils, cooked like this, with plenty of shallots and garlic. You won’t use the whole batch, but this is a good way to use up leftover french lentils. If you make a fresh batch for this, the rest are wonderful tossed in a sald or with pasta, or just eaten as a side dish.
1/3 cup port wine
2 t balsamic
Warm the butter in a small frying pan over medium heat. When it starts to brown, add the sage leaves and cook till they’re sizzly. Add the lentils and stir and cook till they’re quite warmed through. Add the port and balsamic, and cook till they’re reduced and syrupy. Keep cooking until the pan is quite dry, and remove from the heat.
10 oz white mushrooms or baby bella, quartered lengthwise
olive oil to coat (about 2 T)
1 t rosemary
Preheat the oven to 425. Toss the mushrooms with the olive oil and herbs, and spread them in a single layer on the sheet. Cook for about 20 minutes till they’re crispy and brown. Set aside.
1/2 cup sliced almonds
1/4 cup milk
1 cup grated sharp cheddar
1/2 t salt and lots of freshly ground pepper
Combine almonds, milk and eggs in the food processor or blender and process till smooth. Stir in the cheese and season with salt and pepper
Preheat the oven to 400
Roll out the dough to be about 1/4 inch thick. Butter and flour your tart pan, and spread the dough evenly inside and up the sides, cutting off the extra. Slash it in a few places, or prick with a fork.
Prebake your tart shell for about ten minutes, pressing the dough back up the sides if it starts to sag. I find, with a tart pan, it makes it a bit easier to put the whole tart pan on a cookie sheet, if you can fit it.
Remove from the oven.
Spread the lentils in an even layer on the bottom of the tart pan. Arrange the mushrooms over the lentils. Pour the custard over everything. If you like, arrange a few sage leaves on top for decoration.
Bake for about 20 – 30 minutes, till the top is puffed and golden. Let it cool for a minute before you remove the outside of the tart pan.
this looks delicious! i believe i might be ready to try your technique for crust.
It’s so easy, and fun, even!
I think I had a dream about your dogs!
This looks scrumptious!
How large is your tart pan? I’m looking forward to trying this recipe for camp cooking for a crowd, and am wondering how many each one will serve. Also, I assume it’s tasty at room temperature, or would you recommend warming it?
My tart pan is 14 inches by 4 inches. I’m horrible at math, but I think it would translate to a 9 or 10 inch round tart pan. (Maybe my ten year old son can help me figure it out!) I think that one would serve 4 or 5 people as a main course (with some salad or potatoes or something) and maybe 6 or 7 sliced more thinly as an appetizer. And I think it would be fine at room temperature!
Awesome, thanks for the reply and info.
I hope it works out for you!!
It was fantastic, by the way. I’ll admit I cheated and just used my standard pie dough recipe, though my first attempt had the dough slouch way down and be pretty much unusable. Serves me right for getting distracted and walking away from the oven. The second batch turned out okay.
I also couldn’t seem to find a tart pan, so I hoped for the best and tossed it all in a large loaf pan. And I had more lentils than I needed, so I added those too. Okay, so I didn’t really follow your recipe terribly faithfully. It seemed like the custard couldn’t have possibly been enough for the quantity of filling, but it totally worked out beautifully. I wound up freezing it for transit and then thawing it in the sun before lunchtime, and everyone raved. New favorite veg-friendly recipe!
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Discovered your blog in time to make this for Thanksgiving. It was excellent. Loved the layers of flavors. Lentils are my favorite and your method of cooking them gave me a lot of tasty broth that I used a base for a mushroom soup. Thank you.
Thanks so much for taking the time to let me know it worked out! I’m glad you liked it. Lentils are my favorite, too!
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