Golden puff pastry parcels filled with herby red lentils and roasted cherry tomatoes – these little tarts are protein-packed, easy to pack and just as delicious warm from the oven as they are cool in a picnic basket.
MAKES 12
Ingredients
Method
- Cook the lentils until soft (around 15 mins). Drain them well and leave to cool in a large bowl.
- Meanwhile, preheat oven to 200°C fan-forced.
- Finely chop the onion and fry in olive oil for 3 minutes. Add the garlic and fry for another 2 minutes.
- Add the balsamic vinegar and the dried herbs to the onion and garlic mix, and cook for another 2 minutes.
- Add the mixture to the cooled lentils, along with the tomato puree and salt. Allow to cool.
- Set the pastry down on a lightly floured surface and, using a 7 cm pastry ring, cut out 12 circles. You may need to re-roll the pastry after you’ve cut out the first few circles.
- Lightly grease a 12-hole baking tray (mince-pie size) and press down each pastry circle. Add a dollop of mixture to each circle, top with sliced and whole tomatoes. Add the cheese (if using). Finish with a drizzle of olive oil.
- Bake for 20–25 minutes.
This recipe was originally published under the title Picnic Perfect in Issue 49. You can get this issue here to enjoy more mindful inspiration.
