Good afternoon here we will give you a recipe seasonal vegetable and pesto puff pastry tart which is delicious The way preparing it is very very easy. You just need to be careful to get results from seasonal vegetable and pesto puff pastry tart which has aroma and taste that able evoke our tastes.

So that the result of seasonal vegetable and pesto puff pastry tart, what needs to be done is first from the type of material, next selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare seasonal vegetable and pesto puff pastry tart the delicious as long as you know the tricks and how to make this dish can become treat very special.

Ingredients and seasonings required exist for prepare

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

Spread the ricotta pesto mixture evenly on the bottom of the tart. Starting from the outside, line the walls of the tart with the veggie ribbons, alternating veggies, until the entire shell is filled. Sprinkle the oregano on top and brush with olive oil. Season with salt and pepper to taste.

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.
7. Done and ready to serve!

Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork. Unfold the pastry sheet on a lightly floured surface. Place the pastry on the prepared baking sheet. Brush the edges of the pastry with the egg mixture.

me, the simple preparation of Seasonal Vegetable and pesto puff pastry tart above can help you prepare dishes that are interesting and delicious. great for family/friends Good luck!