Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, seasonal vegetable and pesto puff pastry tart. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Seasonal Vegetable and pesto puff pastry tart is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look wonderful. Seasonal Vegetable and pesto puff pastry tart is something that I’ve loved my whole life.
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. A box of puff pastry stashed in the freezer means magical things can happen, including a tart with a colorful mosaic of summer vegetables layered on top of fragrant basil pesto and topped with a sprinkling of feta cheese and red pepper flakes.
To begin with this recipe, we have to prepare a few components. You can cook 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:
- Get 4 tbsp carrot top pesto (or normal pesto) (see recipe)
- Make ready 1 sheet ready rolled puff pastry
- Get 250 g mixed mushrooms
- Prepare 2 cloves garlic crushed
- Make ready 1 large raw beetroot finely sliced
- Make ready 1 large courgette finely sliced
- Make ready 1 red onion finely sliced
- Make ready Finely grated Parmesan
- Make ready 1 egg beaten
- Get Olive oil
Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste. Spread the pesto on the pastry. Arrange the vegetables alternately in rows on the pastry.
Instructions 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.
Spread the pesto on the pastry. Arrange the vegetables alternately in rows on the pastry. Turn the vegetables over and brush with the remaining oil mixture. Spread the pesto on the pastry. Arrange the vegetables alternately in rows on the pastry.
So that’s going to wrap this up for this exceptional food seasonal vegetable and pesto puff pastry tart recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
