Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, seasonal vegetable and pesto puff pastry tart. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look 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. Turn the vegetables over and brush with the remaining oil mixture.
Seasonal Vegetable and pesto puff pastry tart is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Seasonal Vegetable and pesto puff pastry tart is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first 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 it.
The ingredients needed to make Seasonal Vegetable and pesto puff pastry tart:
- Prepare 4 tbsp carrot top pesto (or normal pesto) (see recipe)
- Get 1 sheet ready rolled puff pastry
- Take 250 g mixed mushrooms
- Prepare 2 cloves garlic crushed
- Make ready 1 large raw beetroot finely sliced
- Prepare 1 large courgette finely sliced
- Take 1 red onion finely sliced
- Prepare Finely grated Parmesan
- Get 1 egg beaten
- Prepare Olive oil
The rice helps keep the bottom of the crust from rising while baking. This easy puff-pastry tart can take any seasonal vegetables you throw at it and works perfectly as a quick supper. Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg.
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.
Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg. This Spring Puff Pastry Tart is a wonderful way to usher in the season. It has some lovely, fresh flavors from the asparagus, pesto, and green peas. Let me show you how it's made.
So that’s going to wrap it up for this exceptional food seasonal vegetable and pesto puff pastry tart recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in 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!
