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

Lentil, Zucchini & Tomato Tart with Feta & Dill

  By lentilsorg    

July 17, 2015

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  • Prep: 30 Minutes
  • Cook: 30 Minutes
  • 30 Minutes

    30 Minutes

    1 Hour

  • Yields: 6
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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.

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

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Nutrition Facts

Serving Size1 piece
Calories380
Sodium440 mg
Potassium59 mg
Protein8 g
Cholesterol10 mg
Sugar3 g
Total Fat28 g
Saturated Fat4.5 g
Total Carbohydrates26 g
Dietary Fiber4 g