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Best Idea to Cooking Appetizing Seasonal Vegetable and pesto puff pastry tart

Wishing to eat Seasonal Vegetable and pesto puff pastry tart a luxurious restaurant's, but for some causes are not able to go to restaurants. This page gonna help you with clear procedures on cooking a Seasonal Vegetable and pesto puff pastry tart like a famous chef made.

Seasonal Vegetable and pesto puff pastry tart

We hope you got benefit from reading it, now let's go back to seasonal vegetable and pesto puff pastry tart recipe. You can have seasonal vegetable and pesto puff pastry tart using 10 ingredients and 6 steps. Here is how you achieve it.

To make an extraordinary Seasonal Vegetable and pesto puff pastry tart, below are the components needed:

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

After readying the materials, now you are good to prepare your appetizing Seasonal Vegetable and pesto puff pastry tart by following the procedures below:

  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..

Turn the vegetables over and brush with the remaining oil mixture. Spread the pesto on the pastry. Arrange the vegetables alternately in rows on the pastry. Once the vegetables are done, prep the pastry. Lightly oil a sheet pan or baking dish and lay store-bought puff pastry on the bottom.

Recipe : Seasonal Vegetable and pesto puff pastry tart

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