How to Prepare Award-winning Seasonal Vegetable and pesto puff pastry tart

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, seasonal vegetable and pesto puff pastry tart. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Seasonal Vegetable and pesto puff pastry tart is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Seasonal Vegetable and pesto puff pastry tart is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have seasonal vegetable and pesto puff pastry tart using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Seasonal Vegetable and pesto puff pastry tart:

1. Take carrot top pesto (or normal pesto) (see recipe)
2. Get ready rolled puff pastry
3. Get mixed mushrooms
4. Prepare garlic crushed
5. Take large raw beetroot finely sliced
6. Get large courgette finely sliced
7. Make ready red onion finely sliced
8. Prepare Finely grated Parmesan
9. Take egg beaten
10. Make ready Olive oil

Instructions 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 is going to wrap it up with this exceptional food seasonal vegetable and pesto puff pastry tart recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!