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Composition - Seasonal Vegetable and pesto puff pastry tart:

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

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.

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