Seasonal Vegetable and pesto puff pastry tart. 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. Heirloom Tomato Puff Pastry TartAvocado Pesto. Puff pastry makes a tender crust for this savory tart, filled with pesto, roasted Mediterranean vegetables, crumbled goat cheese and strips of roasted red peppers.

Choose from sweet and fruity tarte Tatins, savoury cheese, veggie bakes and more. Roasted Vegetable Tart with Caramelized Onions and Feta. Caz first shared this idea on a post about five-ingredient dinners. "It's one of those things I sort Take the pastry out of the oven and top with the roasted vegetables, caramelized onion and crumbled feta. You can cook Seasonal Vegetable and pesto puff pastry tart using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Seasonal Vegetable and pesto puff pastry tart

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

The sides will puff up around the topped. The filling possibilities really are endless, play around and let These Puff Pastry Tarts taste amazing and are a great way to expose children to a range of Pile a little of the vegetable mixture onto each pesto covered tart. Lay the puff pastry in the tart dish and delicately press it flat against the bottom and up the sides. The rice helps keep the bottom of the crust from rising while baking.

Seasonal Vegetable and pesto puff pastry tart instructions

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..

A quick, savory puff pastry tart. This Spring Puff Pastry Tart is a wonderful way to usher in the season. It has some lovely, fresh flavors from the asparagus, pesto, and green peas. Let me show you how it's made. Here is the short list of ingredients: puff pastry (of course), cream cheese spread, Parmesan, prosciutto, asparagus.