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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. 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. Turn the vegetables over and brush with the remaining oil mixture.

Alright, don’t linger, let’s practice this seasonal vegetable and pesto puff pastry tart formula with 10 elements which are definitely easy to receive, and we have to process them at the very least through 6 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients - Seasonal Vegetable and pesto puff pastry tart:

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

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. 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.

Seasonal Vegetable and pesto puff pastry tart steps:

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.

Crimp any dough hanging over the edges and prick Lay a piece of parchment paper over the pastry and pour the rice evenly on top. The rice helps keep the bottom of the crust from rising while baking. The flavors in this tart come together so well. All you need to do it dice the veggies and thaw your puff pastry. While the puff pastry is getting thawed, cook the eggplants till they are little soft.

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