(for 4 people)
INGREDIENTS FOR THE CAKE
- 260 g spelt flour
- 40 g hazelnuts
- 120 ml cold water
- 60 g extra virgin olive oil
- 4 sprigs of rosemary
- 1 teaspoon of salt
INGREDIENTS FOR THE FILLING
- 200 g organic lentils
- 200 g carrots
- 1 small stalk of celery
- 60 g hazelnuts
- 100 g fresh goat cheese
- salt and pepper
- 1 teaspoon of flaxseeds (optional)
PROCEDURE
- Finely grind the hazelnuts and rosemary until they become a flour-like consistency, then mix them with the spelt flour. On a pastry board or in a food processor, add the extra virgin olive oil, the salt, and finally the water to the flour mixture. Knead well until you get a soft and elastic dough. Shape the dough into a ball and place it in the refrigerator wrapped in plastic wrap for at least 30 minutes.
- Rinse the lentils under running water, cook them in one liter of water for 25 minutes, and add salt only once they are fully cooked.
- In the meantime, prepare the filling: heat a tablespoon of oil in a non-stick pan, and lightly sauté the thinly sliced celery and carrots for a few minutes until softened. Add the cooked lentils, a pinch of salt, and a dash of pepper. Let everything cook together for about 5 minutes to enhance the flavor. Remove from the heat and stir in the goat cheese and the hazelnuts, coarsely chopped with a knife, mixing well until all the ingredients are combined.
- Roll out the dough to a thickness of 3–4 mm, place it in the baking dish, and prick the surface with a fork. Finally, place the filling inside and decorate the surface with patterns made from the leftover pastry scraps. Add the flaxseeds and brush the pastry decorations on top with a little oil.
- Bake in a preheated oven at 180°C (356°F) for 30–40 minutes, until the crust is nicely golden.