1.To make the pastry, put the flour and salt into a food processor bowl, add the rest of the ingredients for the tart cases and blend until the mixture begins to form a ball. Turn onto a floured surface, knead lightly then wrap in cling film and set aside for 30 minutes.
2.Heat the olive oil in a medium pan, add the onion and cook over a moderate heat for 4-5 minutes until softened. Turn up the heat, add the garlic and pepper and cook for a further 2 minutes.
3.Stir in the lentils, stock and oregano, bring to a simmer, then cover the pan and cook gently for 25 minutes or until the lentils are just tender and all the liquid has been absorbed. Remove from the heat and stir in the sun dried tomato paste, set aside.
4.Heat the oven to 200C/400F/Gas Mark 6. Divide the pastry into 6 pieces. Roll them out into circles and line 6 individual quiche tins. Prick the bases with a fork and line with foil. Place them onto a baking sheet and bake in the oven for 10 minutes. Remove the foil and cook for a further 5 minutes or until the pastry is crisp and golden.
5.Remove the rind from the cheese, cut into 1 cm pieces and add to the pastry cases with the lentil mixture. Return the tarts to the oven for 5 minutes until the cheese is just beginning to melt.