Seasonal Vegetable and pesto puff pastry tart
Seasonal Vegetable and pesto puff pastry tart

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way 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.

Seasonal Vegetable and pesto puff pastry tart is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Seasonal Vegetable and pesto puff pastry tart is something which I have loved my whole life.

To begin with this particular recipe, we have to 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 cook that.

The ingredients needed to make Seasonal Vegetable and pesto puff pastry tart:
  1. Get 4 tbsp carrot top pesto (or normal pesto) (see recipe)
  2. Make ready 1 sheet ready rolled puff pastry
  3. Prepare 250 g mixed mushrooms
  4. Prepare 2 cloves garlic crushed
  5. Take 1 large raw beetroot finely sliced
  6. Make ready 1 large courgette finely sliced
  7. Get 1 red onion finely sliced
  8. Make ready Finely grated Parmesan
  9. Get 1 egg beaten
  10. Prepare Olive oil
Steps to make Seasonal Vegetable and pesto puff pastry tart:
  1. 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)
  2. Next, prepare the courgette, beetroot and onion by really finely slicing them (I used a veg peeler for the courgette).
  3. 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.
  4. Spread half of the pesto over the base of the pastry, inside the boarder line
  5. 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.
  6. Bake in the oven for 30 minutes until the pastry is golden brown.

So that’s going to wrap it up with this special food seasonal vegetable and pesto puff pastry tart recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!