TEMPEH AND LENTIL TOURTIÈRE
Portions : 4 - Preparation time : 10 minutes - Cooking time : 60 minutes
Ingredients
- 1 onion, chopped
- 60 ml (4 tablespoons) fat of your choice (butter, oil or Mycryo cocoa butter)
- 2 garlic cloves, chopped
- 600 g (20 ½ oz) tempeh, finely chopped
- 1 potato, brunoise
- 15 ml (1 tbsp.) ground ginger
- 15 ml (1 tbsp.) ground nutmeg
- 15 ml (1 tbsp.) ground cinnamon
- 2 pinches ground cloves
- 1 l (4 cups) lentils, cooked
- 250 ml (1 cup) vegetable broth
- 2 sheets shortcrust pastry
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a hot skillet, sauté the onion in the fat of your choice for 2 to 3 minutes. Add garlic, tempeh, potato, ginger, nutmeg, cinnamon, cloves and sauté for 2 to 3 minutes. Add the lentils and stock and reduce until almost dry. Season to taste with salt and pepper.
- Place a layer of pastry in a tart tin, top with the mixture, cover with the second layer and bake for 45 to 50 minutes.
