Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, seasonal vegetable and pesto puff pastry tart. One of my favorites. This time, I am going to make it a little bit unique. 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. Turn the vegetables over and brush with the remaining oil mixture.
Seasonal Vegetable and pesto puff pastry tart is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Seasonal Vegetable and pesto puff pastry tart is something that I’ve loved my whole life.
To begin with this particular 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
- Take 250 g mixed mushrooms
- Make ready 2 cloves garlic crushed
- Get 1 large raw beetroot finely sliced
- Make ready 1 large courgette finely sliced
- Prepare 1 red onion finely sliced
- Take Finely grated Parmesan
- Take 1 egg beaten
- Prepare Olive oil
Roasted Vegetable Tart with Caramelized Onions and Feta. Caz first shared this idea on a post about five-ingredient dinners. "It's one of those things I sort Take the pastry out of the oven and top with the roasted vegetables, caramelized onion and crumbled feta. The sides will puff up around the topped. 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. Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. 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.
So that is going to wrap this up for this exceptional food seasonal vegetable and pesto puff pastry tart recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
