Seasonal Vegetable and pesto puff pastry tart.
You can cook Seasonal Vegetable and pesto puff pastry tart using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Seasonal Vegetable and pesto puff pastry tart
- Prepare 4 tbsp of carrot top pesto (or normal pesto) (see recipe).
- It's 1 sheet of ready rolled puff pastry.
- It's 250 g of mixed mushrooms.
- It's 2 cloves of garlic crushed.
- Prepare 1 of large raw beetroot finely sliced.
- It's 1 of large courgette finely sliced.
- It's 1 of red onion finely sliced.
- Prepare of Finely grated Parmesan.
- You need 1 of egg beaten.
- You need of 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..
