Ingredients
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1 large onion, chopped
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2 tablespoons butter
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2 cloves garlic, minced
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2 pounds Yukon gold potatoes (about 12 medium), peeled and cubed
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Salt and freshly ground black pepper
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½ cup heavy cream
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½ pound baby beluga lentils (or other red lentils)
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¼ cup dry white wine
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1 tablespoon tomato paste
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1 tablespoon flour
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3 tablespoons milk
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½ pound fresh goat cheese rounds, thinly sliced into wedges
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Fresh parsley, finely chopped (optional garnish)
Directions
Subtitle: A delightful, easy-to-make French culinary creation
Description: This recipe showcases the rich taste of leeks and potatoes complemented by goat cheese crust. It is perfect for a hearty meal or as a side dish!
Ingredients:
– 1 large onion, chopped
– 2 tablespoons butter
– 2 cloves garlic, minced
– 2 pounds Yukon gold potatoes (about 12 medium), peeled and cubed
– Salt and freshly ground black pepper
– ½ cup heavy cream
– ½ pound baby beluga lentils (or other red lentils)
– ¼ cup dry white wine
– 1 tablespoon tomato paste
– 1 tablespoon flour
– 3 tablespoons milk
– ½ pound fresh goat cheese rounds, thinly sliced into wedges
– Fresh parsley, finely chopped (optional garnish)
Instructions:
Step 1 – Preparing the vegetables
Peel and chop the onions, garlic, and potatoes. Melt the butter in a large skillet over medium heat. Add the onions and sauté until translucent, about 5 minutes. Reduce the heat to low, stir in the garlic, and cook until fragrant, about 30 seconds. Stir in the potatoes and season lightly with salt and pepper. Cook, stirring occasionally, until tender but not mushy, about 15 minutes. Remove from heat.
Step 2 – Prepare the lentils
Purée the lentils in a food processor or blender. Set aside. In a small bowl, whisk together the heavy cream and the puréed lentils. Season with salt and pepper to taste. Set aside.
Step 3 – Make the sauce
In a medium saucepan over medium heat, warm the dry white wine until bubbles form around its edges, about 1 minute. Pour in the tomato paste and stir to combine. Slowly pour in the hot lentil mixture while stirring constantly. Simmer the mixture, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper to taste. Set aside to cool slightly.
Step 4 – Combine the filling and sauce
Measure out 2 cups of the cooled lentil mixture into a large mixing bowl. Gently fold in the reserved potatoes. Using a wooden spoon, create wells in the potato mixture. Spoon the remaining 1/2 cup of the cooled lentil mixture evenly over the top. Sprinkle the flour over the surface, and use your fingers to press it down firmly into the nooks and crannies of the wells.
Step 5 – Bake the tart
Preheat the oven to 425°F (220°C). Lightly grease a shallow 10×15-inch baking dish. Pour the tart mix into the prepared dish, spreading it evenly. Cover with foil and bake until golden brown and puffed up, about 20 minutes. Remove from the oven and remove the foil. Let the tart cool completely before serving.
Step 6 – Prepare the crust
Melt the butter in a small skillet over medium heat. When the butter begins to foam at the edges, reduce the heat to low. Stir in the flour and milk, whisking continuously until smooth. Bring the mixture to a boil, stirring constantly. Boil vigorously for 1 minute, then immediately remove from the heat. If any lumps remain, process them through a fine strainer. The result should be a silky, smooth custard.
Step 7 – Assemble the tart
Using a melon baller or a piping bag fitted with a #2 tip, pipe the custard onto the cooled tart shell. Chill the tart thoroughly, at least 1 hour. Once chilled, cut the tart into 10 to 12 wedges and serve immediately.
Recipe Difficulty Level: Easy
Servings: 10 servings
Time Needed: About 1 hour
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