Recipe of Ultimate Seasonal Vegetable and pesto puff pastry tart

Seasonal Vegetable and pesto puff pastry tart.

Hey everyone, it's Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive 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.

Seasonal Vegetable and pesto puff pastry tart is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. Seasonal Vegetable and pesto puff pastry tart is something which I've loved my whole life. They're nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. 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. {Get 4 tbsp of carrot top pesto (or normal pesto) (see recipe).
2. {Make ready 1 sheet of ready rolled puff pastry.
3. {Make ready 250 g of mixed mushrooms.
4. {Make ready 2 cloves of garlic crushed.
5. {Get 1 of large raw beetroot finely sliced.
6. {Get 1 of large courgette finely sliced.
7. {Take 1 of red onion finely sliced.
8. {Prepare of Finely grated Parmesan.
9. {Get 1 of egg beaten.
10. {Get of Olive oil.

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..

So that's going to wrap it up with this special food seasonal vegetable and pesto puff pastry tart recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!