Lentil pie with goat's cheese cream

Preheat the oven to 200 ° C.

Brush the slices of filo pastry thinly on one side with olive oil. Place 2 slices of dough in each dish with the oil side down.

Push the dough into the dishes, the top may be a bit messy, and also brush the top with olive oil.

Place the dishes on the baking tray in the oven and bake the dough dishes golden brown and crispy for 8-10 minutes. Let the crunchy trays cool down and put them on plates.

In the meantime, cut half an onion into wafer-thin rings and cut the rest. Peel the raw beet and cut it into tiny cubes. Place the onion rings in a dish and place the beetroot on them.

Pour in the vinegar and let the onion and beet marinate for at least 3 hours until the onion rings are red.

Scrape the carrot with a peeler into long thin ribbons. Put them in a deep plate and scoop them with a tablespoon of vinegar, 2/5 tablespoons of olive oil and some salt and freshly ground pepper.

Roast the coarsely chopped hazelnuts in a dry frying pan golden brown and let them cool in a bowl.

In a bowl, whisk the whipped cream and whisk in the crumbled goat's cheese. Keep this mixture covered in the refrigerator until use.

Heat 3/5 tablespoons of olive oil in a pan and gently fry the chopped onion with the finely chopped garlic.

Drain the lentils and put them in the pan together with the wine, mustard and chopped parsley.

Warm the lentils thoroughly in between them for 3-4 minutes and allow the moisture to evaporate.

Spoon the warm lentils into the crunchy dishes in the plates and add a generous amount of goat's cheese cream.

Sprinkle the diced beet over it and place the onion rings on it. Sprinkle the hazelnuts over it.

Spread some lamb's lettuce and arugula around the bowls and drape the carrot strips on top.