- 300g (10 oz) of split peas
- (A few tablespoons) tomato sauce
- Goat’s cheese log (or another cheese you like)
- 20 cL (1 pot) soya cream or cream
1. Cook your split peas as indicated on the package (~ 1 h).
2. Drain them, transfer them to a bowl and add the soya cream (or cream, or fromage blanc, depending of your choice). Season to taste (salt, pepper, curry, paprika…). If the consistency is very liquid, you can add one or two tablespoons of cornstarch or flour.
Preheat your oven to 180° C. For your dish, use whichever you prefer a single gratin plate or individual glasses.
3. Add in your plate one layer of the split peas (half). Then add a layer of goat cheese and a layer of tomato sauce. Finish with a layer of split peas. Sprinkle with small pieces of goat cheese on top (or Gruyère) and put to bake in the oven for about 10 minutes.
Note: you can also crush the split peas in before you add them in the gratin plate for a smoother texture.
Recipe by Sabarot
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