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Curry lentil pastry sheet tart on a bed of sweet potato with saffron
Here is the recipe for my special pie …
Once upon a winter morning, a young man named Victor had the mad urge to start making samosas.
At the time of folding, it was taken by surprise by the time that this wonderful idea came to him to make a pie. The Vivi Tarte was born.
I chose to garnish it with lentils in coconut milk, potatoes boiled in water, all sprinkled with balti curry.
On top, I mashed a sweet potato before adding a little saffron and soy milk. I also sprinkled some pumpkin seeds.
Notes:
I used a medium sized pie pan (24 cm in diameter) that I lined with baking paper.
For each layer, I used 3 sheets of brick pastry that I “glued” using a mixture of water and flour (as for the samosas).
You can completely change the garnish by using, for example, a mixture of vegetables or tofu. You just have to make sure that the filling does not reject too much water at the risk of the pie breaking during unmolding.
This tart is suitable for 2 people if you want to serve it as a main course and for 4 people if it is for a starter.
AuthorBeauty FoodDifficultyEasyPreheat the oven to 180 °
Wash, peel and cut the potatoes into cubes.
Wash and peel the sweet potato.
Cook the potatoes and the sweet potato for about 20 minutes in a saucepan of salted water.
Cook the lentils separately in a saucepan of water with the madras curry or vegetable broth. Cook for 20 minutes.
During this time, the onion must be peeled and finely chopped.
Also prepare the water + flour mixture. This is what will serve as “glue” so the consistency of the preparation must resemble glue.
Sweat the onion in a greased pan.
Add the drained lentils, the balti curry then let return for a few minutes over a medium-high heat, stirring regularly.
Lower the heat before adding the coconut cream, the small potatoes boiled in water, salt and pepper.
Mix well before setting aside.
Mash the sweet potato using a potato masher, vegetable mill or fork.
Add the vegetable drink, a knob of margarine and the saffron. Season with salt and pepper.
Mix then set aside.
Line the pie dish with baking paper.
Start by placing 4 sheets of brick pastry on top of each other, adding “glue” (flour + water) between each sheet with a brush.
Then add the coconut lentil mixture.
Cover with 4 pastry sheets, always making sure to put a little flour + water between each sheet.
Finally, add the mashed sweet potatoes, spreading it delicately over the entire surface of the pie.
Sprinkle with a few squash seeds before placing in the oven for 25-30 minutes.
To be enjoyed hot with a green salad.
Ingredients
Instructions
Preheat the oven to 180 °
Wash, peel and cut the potatoes into cubes.
Wash and peel the sweet potato.
Cook the potatoes and the sweet potato for about 20 minutes in a saucepan of salted water.
Cook the lentils separately in a saucepan of water with the madras curry or vegetable broth. Cook for 20 minutes.
During this time, the onion must be peeled and finely chopped.
Also prepare the water + flour mixture. This is what will serve as “glue” so the consistency of the preparation must resemble glue.
Sweat the onion in a greased pan.
Add the drained lentils, the balti curry then let return for a few minutes over a medium-high heat, stirring regularly.
Lower the heat before adding the coconut cream, the small potatoes boiled in water, salt and pepper.
Mix well before setting aside.
Mash the sweet potato using a potato masher, vegetable mill or fork.
Add the vegetable drink, a knob of margarine and the saffron. Season with salt and pepper.
Mix then set aside.
Line the pie dish with baking paper.
Start by placing 4 sheets of brick pastry on top of each other, adding “glue” (flour + water) between each sheet with a brush.
Then add the coconut lentil mixture.
Cover with 4 pastry sheets, always making sure to put a little flour + water between each sheet.
Finally, add the mashed sweet potatoes, spreading it delicately over the entire surface of the pie.
Sprinkle with a few squash seeds before placing in the oven for 25-30 minutes.
To be enjoyed hot with a green salad.
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