Lentil Zucchini And Tomato Tart With Feta And Dill Recipe 455

LENTIL, ZUCCHINI AND TOMATO SALAD

Steps:

• Combine ingredients and mix well, tossing lightly until evenly-coated.
• Add pepper and red wine vinegar to taste (a good dash of both will do).
• Refrigerate until chilled to your satisfaction.
• Enjoy!

ZUCCHINI TART WITH FETA AND MINT

Steps:

• For the Shell:.
• Combine dry ingredients in mixing bowl. Add butter and cut in until it is the size of small peas, using fingers or a pastry blender. Sprinkle in just enough water to bring the pastry together.
• Gather into a ball, wrap in plastic and put in fridge for 30 minutes.
• Preheat oven to 400 degrees.
• Roll out on lightly floured surface and press lightly into 9 inch tart shell with removable bottom.
• Par bake lined with foil and filled with pie weights or dry beans for 20 minutes. Remove foil and weights and prick with a fork several times on the bottom (be careful of your pan) Bake for 5 more minutes.
• For the Tart:.
• Preheat oven to 350.
• Melt butter in frying pan over med heat. Add zucchini, and saute 3 minutes or until beginning to soften. Add garlic and stir to combine. Turn heat to med-high and continue to cook for 1 minute or until zucchini is just cooked through and juices have evaporated. Remove pan from heat, stir in mint, season with salt and pepper to taste, and set aside.
• Beat egg and yolk with cream until uniform. Season with salt.
• Sprinkle feta cheese over prepared tart shell. Pour over half of egg mixture. Add zucchini mixture in a even layer and pour over remaining egg mixture.
• Place tart on a baking sheet and bake in the lower third of the oven for 30 - 35 minutes or until set and lightly golden. Let cool for 10 minutes.

LENTIL, ZUCCHINI AND TOMATO TART WITH FETA AND DILL RECIPE - (4.5/5)

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.