Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, seasonal vegetable and pesto puff pastry tart. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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. Heirloom Tomato Puff Pastry TartAvocado Pesto. Puff pastry makes a tender crust for this savory tart, filled with pesto, roasted Mediterranean vegetables, crumbled goat cheese and strips of roasted red peppers.
Seasonal Vegetable and pesto puff pastry tart is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Seasonal Vegetable and pesto puff pastry tart is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook seasonal vegetable and pesto puff pastry tart using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Seasonal Vegetable and pesto puff pastry tart:
- Make ready 4 tbsp carrot top pesto (or normal pesto) (see recipe)
- Prepare 1 sheet ready rolled puff pastry
- Get 250 g mixed mushrooms
- Prepare 2 cloves garlic crushed
- Prepare 1 large raw beetroot finely sliced
- Make ready 1 large courgette finely sliced
- Prepare 1 red onion finely sliced
- Prepare Finely grated Parmesan
- Make ready 1 egg beaten
- Prepare Olive oil
Our crisp and flaky puff pastry tarts taste as good as they look. Choose from sweet and fruity tarte Tatins, savoury cheese, veggie bakes and more. Diana Henry's tart with buttery, flaky puff pastry, creamy Italian cheese and autumnal vegetables makes for a wonderful lunch if you're entertaining. Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides.
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.
Crimp any dough hanging over the edges and prick Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking. The flavors in this tart come together so well. All you need to do it dice the veggies and thaw your puff pastry. While the puff pastry is getting thawed, cook the eggplants till they are little soft.
So that is going to wrap it up for this exceptional food seasonal vegetable and pesto puff pastry tart recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
