Les Fermes du Chateau
Le Puy lentils and auvergne blue cheese tourte: Main Dish
Prep time:1 hour
300 gr g green lentils from Le Puy en Velay
2 bay leaf
1 chicken stock cube
salt and pepper
150 g auvergne blue cheese
2 flaky pastry
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.
Melt the cream with the sliced auvergne bleu cheese and pour into the lentils.
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)
Serve right away and eat with a green salad as a complete dish!