Roasted Apple & Lentil Tart with Cranberries – Lentils.org

Roasted Apple & Lentil Tart with Cranberries

  By lentilsorg  ,   

July 17, 2015

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Try this recipe at Thanksgiving, and you're sure to be pulling it out once again at Christmas!

  • Prep: 15 Minutes
  • Cook: 25 Minutes

  • 15 Minutes

    25 Minutes

    40 Minutes

  • Yields: 10 small tarts or 1 large
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Directions

  1. Preheat the oven to 450°F. Cut the puff pastry in half. Roll each half to a thickness of 1/8” on a lightly floured surface and place on a baking sheet that is covered in foil.
  2. Lightly brush egg around the 1” border of each rolled pastry. Sprinkle 1 Tbsp of bread crumbs evenly in the limits of the border of each of the tarts (the crumbs will absorb some of the moisture from the topping, preventing a soggy base).
  3. In a medium bowl, combine the apples, lentils, cranberries, pecans, brown sugar, and cinnamon. Add the melted butter and mix.
  4. Divide the mixture evenly between the two tarts (evenly dispersing the topping). Bake the tarts for approximately 25 minutes.
  5. Drizzle with honey, cut, and enjoy!

Ingredients

1 pkg (400 g) puff pastry (defrosted)

1 egg, whisked

2 Tbsp (30 mL) bread crumbs

1 medium sized gala apple, cored and thinly sliced (skin on)

1/2 cup (125 mL) cooked green lentils

1/4 cup (60 mL) dried cranberries (soaked in hot water for 10 min & drained)

1/3 cup pecan halves

1 Tbsp (15 mL) brown sugar

1/2 tsp (3 mL) ground cinnamon

1 Tbsp (15 mL) salted butter, melted

2 Tbsp (30 mL) honey (to drizzle on baked tarts before serving)

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Nutrition Facts

Serving Size1 piece
Calories290
Sodium130 mg
Potassium86 mg
Protein5 g
Cholesterol25 mg
Sugar9 g
Total Fat17 g
Saturated Fat3 g
Total Carbohydrates31 g
Dietary Fiber2 g