Puy Lentil Galettes / Le-puy linzen op bladerdeeg

I mainly bought this magazine because of its Ottolenghi feature - with recipes from his new book, Plenty. Unfortunately, however, the very first recipe we made was a small disappointment. The puy lentils were ok, but not very exiting. The combination of lentils with puff pastry just made this more boring - too much of the same kinds of flavours. I will concede that we prepared the puff pastries a day in advance, and apparently they had dried out by then, which reinforced the dry, stale taste of the lentils. Mea culpa.

Other than that I wondered how you're supposed to eat them - our puff pastries had risen to ca. 6-8 cm, and then with the puy lentils on top - hard to eat that without making a mess of yourself.

An online version of the recipe (and a few others too) is here.