Seasonal Vegetable and pesto puff pastry tart
Seasonal Vegetable and pesto puff pastry tart

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to make a special dish, seasonal vegetable and pesto puff pastry tart. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Great recipe for Seasonal Vegetable and pesto puff pastry tart. Last week I made some Carrot top pesto which went really well with simple pasta but I had some left so decided to use it for this seasonal mixed vegetable tart. You could use any soft or thinly sliced vegetable for this recipe. Before you jump to Seasonal Vegetable and pesto puff pastry tart recipe, you may want to read this short interesting tips about Finding Healthy Fast Food.

Seasonal Vegetable and pesto puff pastry tart is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Seasonal Vegetable and pesto puff pastry tart is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have seasonal vegetable and pesto puff pastry tart using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Seasonal Vegetable and pesto puff pastry tart:
  1. Make ready 4 tbsp carrot top pesto (or normal pesto) (see recipe)
  2. Make ready 1 sheet ready rolled puff pastry
  3. Make ready 250 g mixed mushrooms
  4. Make ready 2 cloves garlic crushed
  5. Get 1 large raw beetroot finely sliced
  6. Take 1 large courgette finely sliced
  7. Take 1 red onion finely sliced
  8. Take Finely grated Parmesan
  9. Prepare 1 egg beaten
  10. Get Olive oil

Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste. Add the oil and season with salt and pepper. Cook the vegetables on the griddle pan until cooked through and lines are.

Steps to make Seasonal Vegetable and pesto puff pastry tart:
  1. 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)
  2. Next, prepare the courgette, beetroot and onion by really finely slicing them (I used a veg peeler for the courgette).
  3. 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.
  4. Spread half of the pesto over the base of the pastry, inside the boarder line
  5. 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.
  6. Bake in the oven for 30 minutes until the pastry is golden brown.

Add the oil and season with salt and pepper. Cook the vegetables on the griddle pan until cooked through and lines are. Spread the pesto on the pastry. Add the basil leaves and a splash of olive oil and mix together. Sprinkle tomatoes with Aleppo pepper, if using.

So that is going to wrap this up with this exceptional food seasonal vegetable and pesto puff pastry tart recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!