Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, seasonal vegetable and pesto puff pastry tart. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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.

Seasonal Vegetable and pesto puff pastry tart is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Seasonal Vegetable and pesto puff pastry tart is something that I have loved my whole life.

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

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

1. Make ready 4 tbsp carrot top pesto (or normal pesto) (see recipe)
2. Prepare 1 sheet ready rolled puff pastry
3. Take 250 g mixed mushrooms
4. Prepare 2 cloves garlic crushed
5. Take 1 large raw beetroot finely sliced
6. Get 1 large courgette finely sliced
7. Make ready 1 red onion finely sliced
8. Take Finely grated Parmesan
9. Get 1 egg beaten
10. Make ready Olive oil

Sprinkle the oregano on top and brush with olive oil. 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.

Steps 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.

Working within the border, layer the tomatoes and red onion on top of the tart, allowing them to overlap slightly. Spread puff pastry on counter and cut to desired shape(s). Using a paring knife, gently cut a line about ½ of an inch in around the edge of the tart dough, but don't cut all the way through the dough. Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).

So that is going to wrap it up with this exceptional food seasonal vegetable and pesto puff pastry tart recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!