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Easiest Way to Prepare Ultimate Seasonal Vegetable and pesto puff pastry tart

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Seasonal Vegetable and pesto puff pastry tart

Before you jump to Seasonal Vegetable and pesto puff pastry tart recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Decide To Consume.

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Everyone likes to have dessert after their meals and if you are one of those men and women you may want to consider some citrus fruit. Citrus fruits also provide you with vitamin C, together with other vitamins and also minerals that can help keep you healthy. Something you really should try for one of your desserts will be to mix coconut with orange sections and top the combination off with a teaspoon of honey.

If you decide that your health is important to you, you should take these recommendations to heart. One thing that you should actually avoid is all of the processed foods that you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let's go back to seasonal vegetable and pesto puff pastry tart recipe. You can cook seasonal vegetable and pesto puff pastry tart using 10 ingredients and 6 steps. Here is how you do it.

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

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

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..

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