Seasonal Vegetable and pesto puff pastry tart. 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. Cook the vegetables on the griddle pan until cooked through and lines are formed. Lay the vegetables on top of the pesto and top with the cheese.
Arrange the vegetables alternately in rows on the pastry.
Also called a galette, this Pesto and Summer Vegetable Tart is fast and easy, but very impressive.
If you're making it for a special occasion, use puff pastry instead of pastry dough, as it creates a more elegant tart.
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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. Cook the vegetables on the griddle pan until cooked through and lines are formed. Lay the vegetables on top of the pesto and top with the cheese.
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Ingredients of Seasonal Vegetable and pesto puff pastry tart:
- Prepare 4 tbsp carrot top pesto (or normal pesto) (see recipe).
- Require 1 sheet for ready rolled puff pastry.
- Prepare 250 g - mixed mushrooms.
- Provide 2 cloves garlic crushed.
- Require 1 of large raw beetroot finely sliced.
- Require 1 for large courgette finely sliced.
- Provide 1 for red onion finely sliced.
- You need Finely grated Parmesan.
- Give 1 egg beaten.
- Give Olive oil.
For a complete meal, serve with a side salad topped with balsamic vinaigrette. Spread the ricotta pesto mixture evenly on the bottom of the tart. Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled. Sprinkle the oregano on top and brush with olive oil.
Seasonal Vegetable and pesto puff pastry tart instructions:
- 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..
Season with salt and pepper to taste. Meanwhile unroll the puff pastry and cut in half widthways. Using a pastry brush, coat the center of the puff pastry with the crème fraîche, leaving the border unbrushed. Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Mix the vegetables together in the bowl, adding a splash of oil.
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