Spinach and Lentil Tart (vegetarian)

Combine everything in food processor, combine flour and butter and pulse to bring it all together Add salt, and pulse till it resembles coarse meal. Add water and pulse til it all comes together in a bough, taking care not to over mix. Put the results in a bowl, cover with wax paper and refrigerate at least an hour before rolling out into the tart/flan pan. Bake at 425F for 10 minutes. 1/2 cup red lentils 1 pkg (10oz) spinach 1 onion diced 3 clove garlics diced and crushed 2 tablespoons butter or margarine 2 eggs beaten or egg replacer 2/3 cup cottage cheese (or more if desired) 2 tsp curry paste 1/2 tsp seasoned salt 1/2 tsp white pepper 1/4 tsp red pepper flake 3 T grated parmesan cheese 1 T sesame seeds First cook the lentils in a pot of boiling salted water, drain and then mash. Remove the hard stems from the spinach, was and cook till thoroughly wilted and reduced 3/4 of its original volume. (frozen spinach can also be used as long as thawed and then cooked to same consistency). Drain well. Gently fry the onion and garlic in veggie margarine or butter till translucent. Temper then beat together the eggs, cottage cheese, curry paste, salt and peppers. Add the onion mixture, lentils and spinach and mix thoroughly. Pour into the baked tart pie shell. Sprinkle the parmesan over it and top with the sesame seeds. Bake at 400 F for 20-30 minutes until filling is set and the cheese is golden. Let cool somewhat before serving. Yum. Note: This is the non-vegan version. It can be veganized by substituting silken tofu, cornstarch, and soy milk.