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