Le Puy lentils and auvergne blue cheese tourte

Main Dish
Tiempo de cocción: 1 hour
Porciones: 8


  • 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

  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!

Les Fermes du Chateau


  • Precio/noche
    EUR 65 - EUR 75
  • Comentarios (10) 4,3
  • Habitaciones 2

Contacta o Reserva

  • Teléfono 33-471653482
  • Tel. móvil