Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, seasonal vegetable and pesto puff pastry tart. One of my favorites food recipes. This time, I’m gonna 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. 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 recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Seasonal Vegetable and pesto puff pastry tart is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. 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:
- Prepare carrot top pesto (or normal pesto) (see recipe)
- Get ready rolled puff pastry
- Take mixed mushrooms
- Take garlic crushed
- Take large raw beetroot finely sliced
- Prepare large courgette finely sliced
- Make ready red onion finely sliced
- Get Finely grated Parmesan
- Make ready 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.
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.
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 with this special food seasonal vegetable and pesto puff pastry tart recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
