Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, seasonal vegetable and pesto puff pastry tart. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Heat a large griddle pan and put all the vegetables into a large glass bowl. Add the oil and season with salt and pepper. Cook the vegetables on the griddle pan until cooked through and lines are. Add the basil leaves and a splash of olive oil and mix together.
Seasonal Vegetable and pesto puff pastry tart is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Seasonal Vegetable and pesto puff pastry tart is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this 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 that.
The ingredients needed to make Seasonal Vegetable and pesto puff pastry tart:
- Prepare 4 tbsp carrot top pesto (or normal pesto) (see recipe)
- Prepare 1 sheet ready rolled puff pastry
- Take 250 g mixed mushrooms
- Make ready 2 cloves garlic crushed
- Prepare 1 large raw beetroot finely sliced
- Prepare 1 large courgette finely sliced
- Take 1 red onion finely sliced
- Prepare Finely grated Parmesan
- Take 1 egg beaten
- Prepare Olive oil
Arrange the vegetables alternately in rows on the pastry. Toss the tomatoes with the roasted veg and some seasoning, then divide between the tarts. Line a rimmed baking tray with baking parchment. Combine cherry tomatoes, olive oil, balsamic vinegar, salt and pepper in a bowl; toss until well combined.
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.
Line a rimmed baking tray with baking parchment. Combine cherry tomatoes, olive oil, balsamic vinegar, salt and pepper in a bowl; toss until well combined. Spread cherry tomatoes evenly on the prepared baking tray. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats' cheese and season with salt and pepper. Serve this stunning tart warm or cold and prepare for jaws to drop Apples and cheese make perfect partners in this puff pastry tart, ideal for using up the remnants of a cheeseboard or leftover cranberry sauce.
So that’s going to wrap it up with this exceptional food seasonal vegetable and pesto puff pastry tart recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
