Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, seasonal vegetable and pesto puff pastry tart. 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 current trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Seasonal Vegetable and pesto puff pastry tart is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first 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 it.

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

1. Make ready 4 tbsp carrot top pesto (or normal pesto) (see recipe)
2. Get 1 sheet ready rolled puff pastry
3. Make ready 250 g mixed mushrooms
4. Get 2 cloves garlic crushed
5. Prepare 1 large raw beetroot finely sliced
6. Make ready 1 large courgette finely sliced
7. Take 1 red onion finely sliced
8. Make ready Finely grated Parmesan
9. Get 1 egg beaten
10. Make ready 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 for this special food seasonal vegetable and pesto puff pastry tart recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!