Sara at I Like to Cook's Weekend Cookbook Challenge 16 is all about Something New. Sara and her sites are new to me, blogging is still mostly new, and I have a couple of new cookbooks, so I thought, why not?
Lentil and Goats Cheese Tarts
From “Off the Shelf: Cooking from the Pantry” by Donna Hay
150 g (5 oz) du puy lentils
6 sheets phyllo pastry
50 g (1 ½ oz) butter, melted
500 g (1 lb) ricotta cheese
1 ½ cups (12 fl oz) milk
¼ cup chopped flat-leaf parsley
1 cup cooked chicken, shredded
cracked black pepper and sea salt
180 g (6 oz) goat’s cheese, sliced ▪
Place the lentils in a saucepan of boiling water and cook for 15 minutes or until tender. Drain and set aside. Preheat the oven to 160° C (325° F). Cut the pastry sheets in half to make squares. Lightly brush the pastry squares with the butter and make piles of 3 sheets each. Line 6 greased 1 cup (8 fl oz) capacity dishes (or large muffin tin) with the pastry, folding to fit the edges in the dishes.
To make the filling, mix the ricotta, eggs and milk in a food processor until smooth. Place in a bowl and stir through the cooked lentils, parsley, pepper and salt.
Pour the mixture into the pastry shells and top with the goat’s cheese. Bake for 30 minutes or until the filling is set. Serve warm.
▪ You can also use blue cheese or aged cheddar.