22/12/2020 17:20

Steps to Make Ultimate Seasonal Vegetable and pesto puff pastry tart

by Philip Buchanan

How to Prepare Quick Seasonal Vegetable and pesto puff pastry tart

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Seasonal Vegetable and pesto puff pastry tart. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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

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Seasonal Vegetable and pesto puff pastry tart is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Seasonal Vegetable and pesto puff pastry tart is something that I have loved my entire life. }

To get started with this recipe, we have to first prepare a few ingredients. You can have Seasonal Vegetable and pesto puff pastry tart using 6 steps and 10 ingredients. Here is how you can achieve that.

The ingredients needed to make Seasonal Vegetable and pesto puff pastry tart:
  • 4 tbsp carrot top pesto (or normal pesto) (see recipe)
  • 1 sheet ready rolled puff pastry
  • 250 g mixed mushrooms
  • 2 cloves garlic crushed
  • 1 large raw beetroot finely sliced
  • 1 large courgette finely sliced
  • 1 red onion finely sliced
  • Finely grated Parmesan
  • 1 egg beaten
  • Olive oil
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.

So that’s going to wrap this up with this exceptional food Seasonal Vegetable and pesto puff pastry tart recipe. Thank you very much for your time. I’m 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!


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