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Serves 4-6
8oz plain wholemeal flour
3 1/2 oz margarine light
4 tablespoons water
Pinch salt
6 oz red lentils
300ml vegetable stock
1 tablespoon margarine
1 onion chopped
2 red peppers deseeded and diced
1 teaspoon yeast extract (vegemite)
1 tablespoon tomato puree
3 tablespoons chopped fresh parsley
Ground black pepper
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Grease an 8-9 inch quiche dish/tin
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To make the pasty, sift the flour and pinch of salt into a mixing bowl, rub in the margarine, then add a tablespoon of water at a time only add enough to form a dough. Wrap, then place into the refrigerator for 30 minutes
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For the filling, put the lentils in a pan with the stock, bring to the boil, and turn down to a simmer until tender. Mash to form a puree
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Melt the tablespoon of margarine in a small pan and cook the onion and red peppers stirring until soft
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Stir in the lentil puree, yeast extract, tomato puree and parsley. Season with the pepper
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Roll out the dough onto a lightly floured surface and line your quiche dish. Prick the base with a fork
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Pour your lentil mixture into the pastry case then bake in a preheated oven 200`c for 30 minutes until the filling is firm
Savoury Tarts and Savoury Flans can be served hot or cold. This Savoury Tart Recipe is low fat and vegetarian!
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