In the Alsace region of France, this pizza-like dish is traditionally made with crème fraîche and bacon (lardons). We’ve lightened up this recipe by replacing the crème fraîche with a French spreadable cheese and the bacon with cooked lentils.
YIELD: MAKES 12 SLICES
¼ cup all-purpose flour
1 16-oz. pkg. prepared pizza dough, preferably whole-wheat, thawed if frozen
1 5.2-oz. pkg. garlic-and-herb spreadable cheese, such as Boursin
1½ cups thinly sliced shallots (3 large shallots)
¾ cups cooked lentils, preferably black or French Puy lentils
- Preheat oven to 425°F. Coat two large baking sheets with cooking spray.
- Dust work surface with flour. Roll 1 pizza dough to size of baking sheet. Transfer to prepared baking sheet. Repeat with remaining dough and baking sheet.
- Mix cheese with 2 Tbs. water in bowl until smooth. Spread half of cheese on each pizza dough crust. Sprinkle each with 1½ cups sliced shallots and ¾ cup lentils. Bake 15 to 18 minutes, or until crust is golden brown. Cool 5 minutes before slicing each tarte into 12 pieces.
Protein: 4 g
Total Fat: 5 g
Saturated Fat: 2 g
Carbohydrates: 24 g
Cholesterol: 11 mg
Sodium: 377 mg
Fiber: 2 g
Sugar: 2 g