Lentil, Zucchini & Tomato Tart with Feta & Dill
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Lentils.org

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Lentil, Zucchini & Tomato Tart with Feta & Dill

Prep Time: 30 Minutes

Total Time: 1 Hour

Servings: 6

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Recipe by

Lentils.org

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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

  1. PREHEAT oven to 400ºF (200ºC). Unroll puff pastry and slide onto parchment lined baking sheet. Refrigerate while preparing filling.
  2. 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.
  3. 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.
  4. BAKE for 20 minutes. Remove from oven and top with cherry tomato halves. Bake another 10 minutes.
  5. 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

Tags

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