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Lentil & feta tart

About the Recipe


  • 1.5 sheets reduced fat flaky puff pastry

  • ½ red onion, finely diced

  • 1 large carrot- grated

  • 1 can brown lentils, drained and rinsed

  • 1 drizzle of oil (for cooking)

  • 1 tsp italian mixed herbs

  • 1 can chopped tomatoes

  • ½ cup vegetable stock

  • 1 medium courgette

  • ¼ block feta cheese

  • ⅓ cup sliced almonds

Optional: Balsamic glaze drizzle


Step 1

Preheat oven to 220 degrees Celsius fan bake. Line an oven tray with baking paper. Press 2 sheets of pastry together and score a 1cm border around the outside and prick inside the border with a fork.

Step 2

Cook for 10 minutes until just starting to turn golden

Step 3

Heat oil in a medium heat frying pan. Cook onion and carrot for a few minutes until soft. Add spices and cook for 1 minute, until fragrant. Add tomatoes, stock, and lentils and simmer for 8 minutes, until thickened. Season to taste with salt and pepper.

Step 4

Remove the pastry from the oven. Press down on any bubbles that have popped up while it was cooking so it goes flat. Spoon the veggie mix on top of the pastry.

Step 5

Make courgetti ribbons by using a peeler then place these on top of the tasty, then sprinkle crumbled feta and almonds on top.

Step 6

Return to the oven for 5-8 minutes until almonds are toasted.

Step 7

Drizzle with balsamic glaze.

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