Hi, I am Elise. Today, we’re going to prepare seasonal vegetable and pesto puff pastry tart recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Seasonal Vegetable and pesto puff pastry tart Recipe
Seasonal Vegetable and pesto puff pastry tart is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Seasonal Vegetable and pesto puff pastry tart is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have seasonal vegetable and pesto puff pastry tart using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Seasonal Vegetable and pesto puff pastry tart:
- Get 4 tbsp carrot top pesto (or normal pesto) (see recipe)
- Prepare 1 sheet ready rolled puff pastry
- Make ready 250 g mixed mushrooms
- Prepare 2 cloves garlic crushed
- Get 1 large raw beetroot finely sliced
- Get 1 large courgette finely sliced
- Take 1 red onion finely sliced
- Prepare Finely grated Parmesan
- Prepare 1 egg beaten
- Make ready Olive oil
Steps to make Seasonal Vegetable and pesto puff pastry tart:
- Preheat the oven to 180 degrees (200 for non fan assisted ovens). Then Heat 1 tbsp olive oil in a pan over a medium / high heat. Add the garlic and fry for 1 minute. Then add the mushrooms and fry for two minutes so that they absorb some of the garlic. Transfer the mushrooms onto a plate (don’t leave in the pan as they will sweat and cook down too much)
- Next, prepare the courgette, beetroot and onion by really finely slicing them (I used a veg peeler for the courgette).
- Then roll the pastry out onto a flat baking sheet and with a knife, lightly draw a boarder around the outside (approx 1 - 1.5 cms thick). Be careful not to cut straight through the pasty.
- Spread half of the pesto over the base of the pastry, inside the boarder line
- Then layer all of the vegetables on top of the pastry. I put the courgette and beetroot on the base, then sprinkled over the mushrooms and onion. Add dollops of pesto over the vegetables and top with finely grated Parmesan. Finally, brush the pastry boarders with beaten egg.
- Bake in the oven for 30 minutes until the pastry is golden brown.
So that is going to wrap it up for this distinctive dish seasonal vegetable and pesto puff pastry tart recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
