Mediterranean Lentil Tourtiere By Chef Donna
This was created as a plant based alternative to the traditional Quebecois meat pie and adding a mediterranean twist by introducing Basque flavours to complement the pulses.
Chef Donna’s passion for culinary began at an early age. After culinary school, she began her culinary journey in Dubai where she worked in hotel fine dining alongside Chef Gordon Ramsay, Jason Atherton, and Angela Hartnett in Gordon’s first international venture, over the next five years before moving to Toronto where she had the opportunity to work for Chefs Anthony Walsh & O&B group; and Massimo Capra before joining Compass Group in 2016.
In 2019, As University of Toronto Mississauga’s Culinary Director, Donna became the recipient of Compass Group Canada’s Chef of the Year. Donna is a strong advocate of women in leadership, gender equity and BIPOC in the need to provide diverse role models for the future generation. She enjoys travelling with her daughter to experience and learn regional and local fares from across the globe integrating and innovating as much on her menu for her guests to experience.
In terms of her culinary odyssey, she has an unwavering passion for Japanese and Italian cuisine, a rooted love for Spain due to her ethnic background, and constantly looks over Singapore’s food scene for inspiration and ideation. She believes that every dish has a story to tell, and it is in the chef’s hands to interpret by keeping the integrity of each ingredient and technique in every step of the way.
Ingredients:
- 3" pie shell with top
- chickpea, drained and rinsed 100gms (canned)
- lentils, rinsed 500gm (red, green or puy)
- olives, chpped 25gm kalamata or preferred
- eggplant 50gms
- garlic, minced 3 cloves
- onions, chopped 60gms
- smoked paprika 1tbsp
- oregano, dried 1 tbsp
- tomato puree 750gms
- water to adjust
- olive oil 30ml
- salt to taste
- pepper to taste
- italian parsley, chopped 1/2 bunch
Method:
In a sauce pan over medium heat, add oil and saute garlic and onions. Add spices an d cook for a minute before adding the pulses and the rest of the ingredients. Simmer over low to medium until the lentils and potatoes are cooked. Toss in chopped parsley to finish.
Cool and spoon over pie shells and seal with top shell. Brush with eggwash and back until golden brown at 350F for about 8 mins or until golden brown.
