Best Lentil Zucchini And Tomato Tart With Feta And Dill Recipes

Lentil, Zucchini and Tomato Salad image

Provided by Verduras

Categories Lentil

Time 3m

Yield 1 delightfully healthy salad, 1-2 serving(s)

Number Of Ingredients 7

1 cup lentils, cooked
1 red ripe tomato (small)
3/4 cup zucchini, cubed
1 tablespoon extra virgin olive oil
1/2 lemon, juice of
black pepper
red wine vinegar

Steps:

Nutrition Facts : Calories 392.2, Fat 14.8, SaturatedFat 2.1, Sodium 18.1, Carbohydrate 49.2, Fiber 18.1, Sugar 9.7, Protein 20.1

Lentil, Zucchini and Tomato Tart with Feta and Dill Recipe - (4.5/5) image

Provided by mirelsonp

Number Of Ingredients 16

1 pkg puff pastry, pre-rolled sheet 10x11 inches
2 Tbsp. canola oil
2 small zucchini sliced
2 garlic cloves, minced
pinch sea salt and ground black pepper
3/4 cup cooked split red lentils, rinsed and drained
1/2 cup feta cheese, crumbled
4 green onions, light green and white parts only, thinly sliced
1 Tbsp. mayonnaise
1 Tbsp. finely chopped fresh dill
1 Tbsp. lemon zest
1/4 tsp. ground black pepper
1 cup cherry tomatoes, yellow and red, cut in half
Extra virgin olive oil, for garnish
Chopped fresh dill, for garnish
Sea salt and ground black pepper, for garnish

Steps:

1. Preheat oven to 400 degrees F. Unroll puff pastry and slide onto parchment-lined baking sheet. Refrigerate while preparing filling. 2. Heat oil in a large frying pan and saute 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 1/2-inch 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.