I love this tart. It has so much flavor, is warming and comforting. I developed this recipe last Thanksgiving when I needed a main dish, but wanted to do something different. This recipe is super versatile, as you can play with the flavors in the filling. It would be delicious in the summer with pesto seasoned lentils. You can also create mini tarts and serve as an appetizer. Enjoy!
- 1 sheet of puff pastry
- 2 1/2 cups cooked lentils (I used French)
- 1 medium onion, thinly sliced
- 2 T olive oil
- 1 tsp each of fresh sage, rosemary, marjoram, and thyme, chopped
- 1/2 cup chopped walnuts
- 1 T pomegranate molasses
- 2 T mustard
- 1/2 cup gorgonzola
- salt and pepper to taste
Preheat your oven at 425. Remove puff pastry from the freezer and let it come to room temperature.
Pour 1 tablespoon olive oil into a cast iron skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until slightly caramelized. Add a sprinkle of salt and the herbs. Stir until fragrant and add the lentils. Season with a bit more salt and cook until everything is combined. Taste and adjust flavors to your preference.
In a small bowl combine molasses, 1 T olive oil, 1 T mustard and pepper. Pour over lentils and stir until combined. Allow the liquid to cook down by about half. Add the chopped walnuts and stir to combine.
On a parchment lined baking sheet, roll out the puff pastry. Brush with olive oil, leave a 1 inch border around the edge. Brush the edge with water and fold over 1/2 inch to create a raised crust. Brush the center of the tart crust with mustard. Pour the lentil mixture into the center of the crust and spread until even. Sprinkle with crumbled gorgonzola and place in the oven. Bake for 30-45 minutes until the edges are golden brown and crispy. Remove from the oven and serve warm with a beautiful green salad.