Lentils & Corn with Plum Yogurt Tart (Meatless Monday)

It was a rainy Monday evening, so I converted the salad recipe from Fine Cooking into a soup.  The tart recipe was also inspired by Fine Cooking.  The local plums are so sweet and juicy.  I made individual tarts and shared these light treats with our son and Bob's boss.  

Lentils, Corn and Goat Cheese

(Serves 3)

Bring lentils, corn, water and seasonings to a boil on stove-top.  Cover and lower heat.  Simmer until lentils are tender, approximately 30 minutes.
1/2 cup lentils
2 cups water
1 ear of corn, kernels cut off the cob
1/4 cup scallion, diced
1 red pepper (from my container garden), diced
1 garlic clove, minced
1/2 teaspoon turmeric
1/2 teaspoon cumin

Add tomatoes, lime and celery leaves.  Heat for 5 more minutes.
1/2 cup cherry tomatoes (from my container garden), halved
1/4 teaspoon lime zest
1 teaspoon fresh squeezed lime juice
1/4 cup celery leaves, snipped

Serve with crumbled goat cheese.
2 ounce goat cheese 

Plum and Yogurt Tarts

(4 individual tarts)

Crust
1/2 cup wheat pastry flour
1/2 cup all purpose flour
7 tablespoon Earth Balance Buttery Spread
4 teaspoon confectioner's sugar
1 2/3 tablespoon beaten egg
1 1/2 teaspoon cornstarch
Mix ingredients in a food processor.  Divide in 4.  Press into individual tart shells. Cover with foil and bake at 350 F. for 20 minutes.  Remove foil and bake an additional 15 minutes.  Cool.
 

Filling
1/2 teaspoon powdered unflavored gelatin
1 1/2 teaspoon cold water
Soften gelatin in water for 5 minutes.
 
1/4 cup & 2 1/2 Tablespoon evaporated skim milk
2 teaspoon honey
Heat honey and milk on stove top for 5 minutes.

Blend honey/milk mixture with gelatin and yogurt.  Pour into prepared tart shells and refrigerate. 
3/4 cup plain Greek yogurt

Topping
Juice from 2 oranges
4 teaspoon brown sugar
Heat juice and sugar until syrupy, a few minutes.
 
Plums, sliced
Cut plum and top tarts just before eating.  Add prepared syrup.