Green and red open tart with lentil salad
4 serves
15 m
30 m
Ingredients
Tart
- 1 portion wholemeal savoury pastry (as per Heart Foundation recipe)
- 1 bunch asparagus
- ¼ clove garlic
- 2 tablespoons chives
- 2 teaspoons lemon juice
- ½ cup reduced-fat ricotta
- 60 g baby spinach leaves
- 450 g punnet cherry tomatoes, halved
- 25 g reduced fat feta
Lentil Salad
- 400 g no added salt lentils, rinsed, drained
- 1 red capsicum, diced
- 1 cucumber, diced
- ¼ red onion, finely diced
- ½ cup fresh parsley, chopped
- 1 teaspoon Dijon mustard
- 2 tablespoon balsamic vinegar
- 1 teaspoon lemon juice
Method
Step 1
Preheat oven to 180 °C.
Step 2
Prepare wholemeal savoury pastry as per recipe. Cover the pastry shell with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes. Remove paper and weights and set aside to cool slightly.
Step 3
Meanwhile, steam or boil the asparagus for 2 minutes or until tender. Refresh under cold water. Set aside.
Step 4
To make ricotta filling, place garlic and chives into a food processor and pulse several times to chop. Then add the ricotta cheese and lemon juice. Blend until smooth and creamy. Spread ricotta mixture over the base of the pastry, then top with spinach, asparagus, halved tomatoes, and feta. Return to the oven for 10-15 minutes, or until the tomatoes have wilted.
Step 5
While the tart is cooking, prepare lentil salad. In a large bowl, combine lentils, capsicum, cucumber, onion and parsley. Whisk together Dijon mustard, balsamic vinegar and lemon juice in a small bowl. Pour the dressing over the salad and toss to combine.
