The spring recipes of a special woman: Here Christina Pfister cooks from the food blog “New Kitch on the Blog”. Try their tart with grilled vegetables, spinach soup with raspberry sticks and more!
For the lens paste:
- 250grams of red lentils
- 2cloves of garlic
- 100grams of Ajvar (mildly spiced paprika paste)
- Pepper (freshly ground)
- 2.5tablespoons of lemon juice
For the dough:
- 250grams of flour
- 100grams of butter (cold)
- 3stems of thyme
- Flour for rolling)
- 1red onion (big)
- 1yellow pepper
- 200grams of cherry tomato
- 150grams of green asparagus
- 75grams of mangetout
- 2.5tbsp olive oil
- Piment d’Espelette (or sweet and sweet paprika)
- Basil (fresh)
FOR THE LENS PASTE:
- Briefly rinse the lenses in a sieve. Peel garlic, cut into quarters and cook together with the lentils in 450 ml of water for about 10-15 minutes. Puree the lentils and garlic with the hand blender to a fine paste. Stir in ajvar and season with salt, pepper and lemon juice.
FOR THE DOUGH:
- Put flour in a bowl. Add the buttered flakes, egg, 1/2 teaspoon of salt, the sprinkled thyme and 4-5 tablespoons of cold water. First use the dough hooks of the hand mixer, then use your hands to make a smooth dough. Cover the dough covered with cold. Preheat oven to 200 degrees, convection 180 degrees, gas level 4.
- Peel the onion and cut into small slices. Quarter the peppers, remove the seeds and partitions, rinse the flesh and cut into strips. Rinse and halve the cherry tomatoes. Rinse the asparagus and peel only at the lower third. Just cut off ends. Halve asparagus spears lengthwise and cut into pieces about 2 cm long. Rinse the mangetout, possibly clean and cut diagonally into strips. Mix onion slices, pepper and about 1/2 tbsp of olive oil, then spread on a baking tray. Roast in the oven for about 10 minutes. Mix remaining vegetables and the remaining oil and add to the vegetables on the baking sheet. Season with salt and pepper and roast in the oven for another 5 minutes until the vegetables are barely cooked. Take out and keep warm.
- Briefly knead the dough again with the hands and roll it out to a large, about 2 mm thick flat bread. Prick the dough with a fork several times, place it on a baking sheet lined with baking paper and bake immediately after the vegetables in a hot oven for about 10 minutes until the dough is cooked. Remove the dough flat and spread with about half of the lentil paste. Spread the baked vegetables on top and sprinkle with a little Piment d’Espelette. Bake the tart again in the oven for about 5-8 minutes. If necessary sprinkle with fresh basil. Add remaining lentil paste as a dip.
The tarte tastes as a vegetarian main course or as an accompaniment to the steaks. Depending on the season, the grilled vegetables can be put together differently.