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Lentil, Zucchini and Tomato Tart with Feta and Dill


Note: Make individual-sized tarts by cutting puff pastry into squares. Place into the forms of a greased muffin tin and continue preparing as instructed.

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Rate this recipe 4.5/5 (115 Votes)


  • 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


Servings 6


Step 1

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.


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