Seasonal Vegetable and pesto puff pastry tart

Name: How to cook Seasonal Vegetable and pesto puff pastry tart - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3-4 people
Cuisine: Us

Introduce

Chef :

Kate Carless

Seasonal Vegetable and pesto puff pastry tart

Last week I made some Carrot top pesto which went really well with simple pasta but I had some left so decided to use it for this seasonal mixed vegetable tart. You could use any soft or thinly sliced vegetable for this recipe. It’s so easy, and really tasty. #seasonal #cookeverypart #leftovers

Ingredient

Food ration :

3-4 people

Cooking time :

40 minutes

4 tbsp

carrot top pesto (or normal pesto)

1 sheet

ready rolled puff pastry

250 g

mixed mushrooms

2 cloves

garlic crushed

large raw beetroot finely sliced

large courgette finely sliced

red onion finely sliced

egg beaten

Cooking instructions

* Step 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)

* Step 2

Next, prepare the courgette, beetroot and onion by really finely slicing them (I used a veg peeler for the courgette).

* Step 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.

* Step 4

Spread half of the pesto over the base of the pastry, inside the boarder line

* Step 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.