Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, seasonal vegetable and pesto puff pastry tart. It is one of my favorites. This time, I will make it a little 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. 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. That way, you won't have to transfer the dough with the extra weight and risk tearing it.
Seasonal Vegetable and pesto puff pastry tart is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Seasonal Vegetable and pesto puff pastry tart is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook 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:
- Take 4 tbsp carrot top pesto (or normal pesto) (see recipe)
- Get 1 sheet ready rolled puff pastry
- Take 250 g mixed mushrooms
- Get 2 cloves garlic crushed
- Prepare 1 large raw beetroot finely sliced
- Prepare 1 large courgette finely sliced
- Get 1 red onion finely sliced
- Get Finely grated Parmesan
- Prepare 1 egg beaten
- Make ready Olive oil
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. Heirloom Tomato Puff Pastry TartAvocado Pesto. This Spring Puff Pastry Tart is a wonderful way to usher in the season.
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.
It has some lovely, fresh flavors from the asparagus, pesto, and green peas. Let me show you how it's made. Here is the short list of ingredients: puff pastry (of course), cream cheese spread, Parmesan, prosciutto, asparagus. A quick, savory puff pastry tart. This easy puff-pastry tart can take any seasonal vegetables you throw at it and works perfectly as a quick supper.
So that is going to wrap this up for this special food seasonal vegetable and pesto puff pastry tart recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
