RUSTIC TART WITH LENTILS, COURGETTES AND WALNUTS


RUSTIC TART WITH LENTILS, COURGETTES AND WALNUTS

 Laura Sardinia
  • Difficulty: 1
  • Cost: 2
  • Preparation: 2
  • Doses: 4

To start a good lunch or as a main course, a good rustic tart made with vegetables and nuts.

INGREDIANTS

  • 300 00 flour
  • tablespoons extra virgin olive oil
  • pinch of salt
  • to taste water
  • For the stuffing:
  • 300 g pre-boiled lentils
  • 100 walnuts
  • zuchini
  • boiled potato
  • tablespoons breadcrumbs
  • garlic cloves
  • sprigs parsley
  • mint leaves
  • basil leaves
  • pinch black pepper
  • pinch of red pepper
  • pinch nutmeg
  • to taste salt
  • to taste extra virgin olive oil

INSTRUCTIONS

  1. Prepare the pasta, working the ingredients quickly. Let it rest covered in the fridge for 30 minutes.
  2. In a bowl pour the pureed lentils and the pureed potato, the grated courgette, the grated bread, the chopped garlic and herbs, the coarsely chopped walnuts (some half kernels keep them apart to decorate). Finally add the spices and salt, mix well.
  3. Roll out the dough and make a sheet wider than the pan. Cover the pan, already greased with oil and flour, prick the base of the dough with the prongs of the fork.
  4. Pour the mixture and level it, make the cord all around. Decorate with the half walnuts, and add a drizzle of oil on the surface.
  5. Bake at 180 degrees for 30 or 40 minutes or until the dough is golden.
  6. Turn off the oven, let it cool and serve with a good Sardinian white wine or rosé wine.

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