Lentil Zucchini And Tomato Tart With Feta And Dill Recipe 455

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.

Steps:

• Slice zucchini into 1/2" rounds. Blanch zucchini in boiling water for 4 minutes. Drain well, and pat dry.
• Slice tomatoes, lengthwise, into 4 slices per tomato. With a spoon remove seeds.
• In a greased 9x9 glass baking dish, place zucchini, overlapping, in a single layer to cover bottom of dish.
• Drizzle zucchini with 1 tbsp of olive oil over top.
• Sprinkle with with garlic, thyme, salt and pepper.
• Next add a layer of crumbled feta.
• Top dish with tomato slices.
• Sprinkle with salt and pepper. Drizzle all of casserole with remaining oil.
• Bake, in preheated, 400°F oven for 40 minutes. Remove and let rest 10 minutes before serving.