Step-by-Step Guide to Make Award-winning Seasonal Vegetable and pesto puff pastry tart

Seasonal Vegetable and pesto puff pastry tart.

Hey everyone, it's Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, seasonal vegetable and pesto puff pastry tart. It is one of my favorites food recipes. For mine, 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 favored of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Seasonal Vegetable and pesto puff pastry tart is something which I have loved my entire life.

To get started 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 that.

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

1. {Prepare 4 tbsp of carrot top pesto (or normal pesto) (see recipe).
2. {Take 1 sheet of ready rolled puff pastry.
3. {Prepare 250 g of mixed mushrooms.
4. {Take 2 cloves of garlic crushed.
5. {Get 1 of large raw beetroot finely sliced.
6. {Get 1 of large courgette finely sliced.
7. {Make ready 1 of red onion finely sliced.
8. {Get of Finely grated Parmesan.
9. {Make ready 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 is going to wrap it up with this exceptional food seasonal vegetable and pesto puff pastry tart recipe. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!