Le Puy lentils and auvergne blue cheese tourte

Chambre et table d'hôtes Les Fermes du Chateau

865 rue de la Garenne   Maubourg , St Maurice de Lignon, 43200 Francia


  • 300 gr g green lentils from Le Puy en Velay
  • 1 carrot
  • 1 onion
  • 2 bay leaf
  • stick thym
  • 1 chicken stock cube
  • water
  • salt and pepper
  • 150 g auvergne blue cheese
  • 400 cream
  • 2 flaky pastry

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  1. Lentils preparation : cook the sliced onion and carrot into olive oil in the bottom of a pressure cooker. Add the lentils + one and a half their volume of water + salt, Pepper, thym and bay leaves. Close the pressure cooker and cook for 8-10 minutes.
  2. Melt the cream with the sliced auvergne bleu cheese and pour into the lentils.
  3. Spread one of the flaky pastry into a pan, pour the mixed of lentils and cheese onto it, and cover with the second pastry. Close all around by pinching the 2 pastries together, make a chimney with baking paper and bake in the oven for 45 minutes (190?c)
  4. Serve right away and eat with a green salad as a complete dish!
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Le Puy lentils and auvergne blue cheese tourte