Aromatic Lentil Tart-Recipe

Ingredients:
Serves 4
1 sheet of ready-rolled frozen puff pastry, thawed
1 egg, lightly whisked
½ a cup of brown lentils, rinsed
2 cups of vegetable stock or water
2 garlic cloves, sliced
2 medium-sized tomatoes, sliced
2 tablespoon of olive oil
6 pitted Kalamata olives, roughly chopped
½ a medium onion, finely diced
5 fresh button mushrooms, sliced
1 teaspoon of thyme
1 medium-sized red bell pepper, roasted, peeled, deseeded and diced
1 tablespoon of balsamic vinegar
1 loose handful of grated Parmesan cheese
Salt and freshly ground black pepper to taste
Directions:
Preheat your oven to 180 degrees Celsius. Cook the lentils in a pot of simmering vegetable stock or water over medium heat for 10-15 minutes and set aside. Place the sliced tomatoes in an over-proof dish, drizzle with 1 tablespoon of olive oil, salt and pepper and roast for 20 minutes. Remove from the oven and set aside. Sautée the onions in 1 tablespoon of olive oil until translucent then add the mushrooms in 1 tablespoon of olive oil and 1 teaspoon of thyme until tender and set aside.
Preheat your oven to 180 degrees Celsius again. Lay the puff pastry sheet out on a baking tray and fold over 3 cm of each side to create a border. Poke holes with a fork inside of the border you've created and brush lightly with olive oil. Brush the border of your pastry with the whisked egg. Begin to layer the tart. Spread half of your cooked lentils and garlic slices to cover the bottom of your tart. Begin to layer your roasted tomatoes, roasted peppers and olives then top with a second layer of lentils and sautéed mushrooms. Drizzle with a tablespoon of balsamic vinegar, salt and pepper and move the tart to the oven. 10 minutes into baking and using a light hand, sprinkle the Parmesan cheese over the top and continue to bake until the pastry reaches a golden brown color. It should take around 15-18 minutes to bake in total