Puy lentil galettes

These may seem a bit outdated, reminiscent of the old vol-au-vents, but all good things eventually make a comeback and I am sure this modernized version will score you many points on the imaginative-host scale. The lentils are also delicious on their own, without the puff base. You can skip the toasting and grinding of the seeds, if you prefer, and use ready-ground spices instead; just halve the quantity.

1 cup Puy lentils

2 bay leaves

2 tsp cumin seeds

2 tsp coriander seeds

5 tbsp olive oil, plus extra to finish

1 medium onion, roughly chopped

2 garlic cloves, crushed

1 1/4 cups Greek yogurt

2 cups baby spinach leaves

3 tbsp chopped cilantro

3 tbsp chopped mint

juice of 1 lemon

salt and black pepper

14 oz best-quality puff pastry

1 egg, beaten

• Cook the lentils in a quart of boiling water with the bay leaves for 20 to 30 minutes, or until thoroughly cooked. Drain in a sieve and set aside.In a small frying pan over medium heat, dry-roast the cumin and coriander seeds for 2 minutes, or until the aromas are released. Grind them using a mortar and pestle.
• Heat 1 tablespoon of the olive oil in a small pan and fry the onion gently for 6 to 8 minutes, or until golden and very soft. Add the ground spices and garlic and cook for 2 more minutes. Mix this with the lentils and set aside to cool down. Once cool, stir in the yogurt, spinach, herbs, lemon juice and remaining olive oil. Taste and add salt and pepper.
• Roll out the puff pastry 11/4 inches thick and cut out four circles about 3 inches in diameter. Place on a baking sheet and refrigerate for 30 minutes. Preheat the oven to 400 F.
• Brush the pastry with the beaten egg and bake for 10 to 15 minutes, or until golden on top and underneath. Allow to cool slightly.
• To serve, place the pastry discs in the middle of four serving plates. Pile up the lentils high on top so you can just see the edge of the pastry. Finish with a drizzle of olive oil.

Serves 4