Recipe by

Lentils.org

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Lentil, Zucchini & Tomato Tart with Feta & Dill

Prep Time: 30 Minutes

Total time: 1 Hour

Servings: 6

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

1 pkg (7.7 oz/225 g) puff pastry, pre-rolled sheet 10x11 inches (25x28 cm)

2 Tbsp (30 mL) canola oil

2 small zucchini, sliced

2 garlic cloves, minced

pinch sea salt & ground black pepper

¾ cup (185 mL) cooked split red lentils

½ cup (125 mL) feta cheese, crumbled

4 green onions, light green and white parts only, thinly sliced

1 Tbsp (15 mL) mayonnaise

1 Tbsp (15 mL) finely chopped fresh dill

1 Tbsp (15 mL) lemon zest

¼ tsp (1 mL) ground black pepper

1 cup (250 mL) cherry tomatoes, yellow and red, cut in half

extra virgin olive oil, for garnish

chopped fresh dill, for garnish

sea salt & ground black pepper, for garnish

Directions

PREHEAT oven to 400ºF (200ºC). Unroll puff pastry and slide onto parchment lined baking sheet. Refrigerate while preparing filling.
HEAT oil in a large frying pan and sauté zucchini over medium high heat for 5 minutes. Stir in garlic and cook another 2 minutes. Season with salt and pepper. Let cool.
STIR together, in a large bowl, lentils, feta cheese, green onions, mayonnaise, dill, lemon zest, and pepper. Stir in zucchini. Spread evenly on puff pastry leaving a ½ inch (1.25 cm) border.
BAKE for 20 minutes. Remove from oven and top with cherry tomato halves. Bake another 10 minutes.
REMOVE from oven. Cut into 6 wedges. Drizzle each piece with olive oil, garnish with fresh dill, and season with sea salt and black pepper.

Nutritional Information

Serving Size: 1 piece
Per serving:
Calories 380
Total Fat 28 g
Saturated Fat 4.5 g
Cholesterol 10 mg
Carbohydrates 26 g
Dietary Fibre 4 g
Sugar 3 g
Protein 8 g
Sodium 440 mg
Potassium 59 mg
Folate 4 mcg

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Lentils.org

Lentil, Zucchini & Tomato Tart with Feta & Dill

Prep Time: 30 Minutes

Total time: 1 Hour

Servings: 6

Lentils.org

Ingredients

Directions

Nutritional Information

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