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Green and red open tart with lentil salad
heartfoundation.org.au|Helpline 13 11 12

Green and red open tart with lentil salad

30 minutes (15 minutes)
Serves 4

Tart:

  • 1 portion wholemeal savoury pastry (as per Heart Foundation recipe)
  • 1 bunch asparagus
  • 1/4 clove garlic
  • 2 tablespoons chives
  • 2 teaspoons lemon juice
  • 1/2 cup reduced-fat ricotta
  • 60g baby spinach leaves
  • 450g punnet cherry tomatoes, halved
  • 25g reduced fat feta

Lentil Salad:

  • 400g no added salt lentils, rinsed, drained
  • 1 red capsicum, diced
  • 1 cucumber, diced
  • 1/4 red onion, finely diced
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoon balsamic vinegar
  • 1 teaspoon lemon juice
  1. Preheat oven to 180°C.
  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.
  3. Meanwhile, steam or boil the asparagus for 2 minutes or until tender. Refresh under cold water. Set aside.
  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.
  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.

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