- ½ cup white plain flour
- ½ cup soy flour
- ¾ cup low-fat cottage cheese
- 2 tbs olive oil
- 1 cup So Good Lite soy milk
- 1 medium red onion, finely sliced
- 2 cloves garlic, cut into thin slivers
- 8 sprigs of fresh thyme
- 150g button mushrooms, sliced
- 1 cup cooked brown lentils
- 2 eggs, lightly beaten
Lentil and mushroom flan
Serves: 6
Prep: 10
Cook: 55
Ingredients
Method
Step 1
Place the flours, cottage cheese and 2 tbs of oil in a food processor and pulse to combine. Add 1 tbs of So Good Lite and pulse until the pastry forms a ball. Wrap in plastic wrap and rest in the fridge while preparing the filling. Preheat the oven to moderately hot, 200°C.Step 2
Heat a little oil in a frypan, and cook the onion and garlic over medium heat until golden. Add the thyme, mushrooms and lentils and cook over high heat for 5 minutes, or until softened.Step 3
Whisk together the eggs and remaining So Good Lite. On a lightly floured board roll out the pastry into a 30cm round. Press into a 22cm flan tin and bake blind for 10 minutes.Step 4
Spoon the mushroom mixture into the shell. Place the flan on a baking tray, pour in the mixture and bake for 35 minutes, or until set.
Tips
- To bake blind, top pastry with baking paper and place half a cup of dry beans or ceramic beads on top of the baking paper and bake.
The latest nutrition advice, plus health and wellness tips delivered to your inbox monthly