Lentil, Zucchini & Tomato Tart with Feta & Dill

Ingredients

• 1 pkg (7.7 oz/225 g) puff pastry, pre-rolled sheet 10x11 inches (25x28 cm)
• 2 Tbsp (30 mL) canola oil
• 2 small zucchini, sliced
• 2 garlic cloves, minced
• pinch sea salt & ground black pepper
• ¾ cup (185 mL) cooked split red lentils
• ½ cup (125 mL) feta cheese, crumbled
• 4 green onions, light green and white parts only, thinly sliced
• 1 Tbsp (15 mL) mayonnaise
• 1 Tbsp (15 mL) finely chopped fresh dill
• 1 Tbsp (15 mL) lemon zest
• ¼ tsp (1 mL) ground black pepper
• 1 cup (250 mL) cherry tomatoes, yellow and red, cut in half
• extra virgin olive oil, for garnish
• chopped fresh dill, for garnish
• sea salt & ground black pepper, for garnish