Cherry tomatoes and lentils tart


For 4 to 6 portions

  • 10 pcs large Shiso Leaves Purple                          
  • 1 punnet Shiso purple
  • 2pcs Zallotti Blossom                                     
  • 12pcs Gangnam Tops                                                          
  • 200g cherry tomatoes                                         
  • 80gr grated Gruyere cheese                
  • 1 medium sliced white onions                                             
  • 150g cooked lentils                                                             
  • 300ml vegetable stock                                          
  • 40g butter                                                                            
  • a drizzle olive oil                                                  
  • 250g to 30 gr crust pastry                                                 
  • 2 pinches white ground pepper   


  • Melt the butter in a frying pan and add the finely diced onions.
  • Let it cook for a few minutes on medium heat and add the hot vegetable stock and ½ punnet of freshly cut Shiso Purple.
  • Let it cook and reduce for 5 to 8 minutes. Then add the cooked lentils and the pinch of white pepper. Let it cool down.
  • Partially cook the pastry base in a hot oven and let it cool down.
  • Fill the bottom of the tart with the onions and lentils mix and add the Gruyère cheese on top.
  • Cut the cherry tomatoes in halves and arrange them on top to finish the tart.
  • Bake in the oven at 180°C for 15 minutes and sprinkle with the Zallotti Blossom, the rest of the freshly cut Shiso Purple and the Gangnam Tops.
  • Drizzle with the olive oil and serve with the Shiso Leaves Purple.

Recipe: Frank Pontais

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