Mini Tartlets with Red Lentil Flour, Cheese and Roasted Cherry Tomatoes

Colourful gluten-free tartlets with a crisp red lentil flour base, delicate cheese cream, and sweet roasted cherry tomatoes. Perfect for a special breakfast, light lunch, or appetiser.

Preparation

50

Baking

25

Servings

6

Difficulty

Hard

Ingredients

  • 150 g BodPie red lentil flour
  • 1 egg
  • 60 g cold butter
  • 2 tbsp cold water
  • ½ tsp salt
  • ½ tsp dried oregano or thyme
  • 150 g cream cheese
  • 100 g white cheese
  • 2 tbsp yoghurt
  • 12 cherry tomatoes
  • 1 tbsp olive oil
  • ½ tsp dried basil or oregano
  • Salt and black pepper, to taste
  • Pumpkin seeds and fresh basil, to serve

Instructions

  1. In a bowl, combine the red lentil flour, salt and dried herbs. Add the cold butter, cut into small cubes, and rub it in with your fingertips until the mixture resembles breadcrumbs.
  2. Add the egg and water. Quickly knead into a soft dough. If it feels too dry, add 1 more tbsp of water.
  3. Wrap the dough and refrigerate for 15 minutes. Meanwhile, preheat the oven to 180°C.
  4. Divide the dough into 6 portions. Press each portion over the base and sides of small tartlet tins. Lightly prick the bases with a fork.
  5. Bake for 12–15 minutes, until firm and lightly golden. Leave to cool.
  6. Mix the cream cheese, crumbled white cheese and yoghurt until smooth. Season with a little black pepper.
  7. Halve the cherry tomatoes and place them in a small baking dish. Drizzle with olive oil and sprinkle with the herbs. Bake for around 10 minutes, until softened and lightly caramelised.
  8. Fill the cooled tartlet shells with the cheese cream. Top with the roasted tomatoes, sprinkle with pumpkin seeds and garnish with fresh basil.

Recommended Product

Red Lentil Flour 400 g
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