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Recipe: Vegetable Pesto Puff Pastry Tart

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A box of puff pastry stashed in the freezer signifies magical matters can happen, including a tart with a vibrant mosaic of summer vegetables layered on best of aromatic basil pesto and topped with a sprinkling of feta cheese and red pepper flakes. A continue to-heat slice of this buttery tart is just the issue you may want to consume outside with a frosty glass of rosé.

Salted Vegetables = No Soggy Bottom

A lot of sliced summer squash and juicy tomatoes are the coronary heart of this tart, but they can h2o the crust down if just thrown on best as is. The critical listed here is to do one particular added move when the oven is heating: Salt them to start with. The salt draws out a good deal of humidity in just twenty minutes and seasons the vegetables at the similar time. Speedily blot absent the h2o that is beaded on best with paper towels, and you’re left with vegetables that will roast properly when the puff pastry browns and crisps up.

Retailer-acquired puff pastry is worthy of always having in the freezer, but did you know you can also freeze pesto? The upcoming time you make a major batch or locate oneself with some leftovers, freeze what you require for this tart and defrost it when you’re defrosting the puff pastry. A perfect pesto tart is then at your fingertips — all you require are some veggies!

Freezer-to-Desk Foods

The freezer is one particular of our favourite secret weapons for finding weeknight dinners on the table stat. This 7 days, we’re sharing the very best staples to keep in the freezer and, much more importantly, how to change them into tasty foods that require minimal effort or planning. It is really time to embrace our friend the freezer!

Vegetable Pesto Puff Pastry Tart

Serves 8 to twelve

one pound tomatoes (about three medium), halved and slash into one/four-inch-thick 50 percent moons

2 medium zucchini or summer squash (about 10 ounces), slash into one/four-inch-thick rounds

one teaspoon kosher salt

one (fourteen- to seventeen-ounce) offer frozen puff pastry (preferably all butter), thawed in the fridge

one/2 cup basil pesto, at room temperature

2 one/2 ounces feta cheese, crumbled (about one/2 cup)

one/four teaspoon red pepper flakes

Freshly floor black pepper

Place the tomatoes and summer squash on a baking sheet or 2 big plates in a one layer. Sprinkle with the salt and permit sit for twenty minutes. Meanwhile, set up a rack in the center of the oven and heat to 400°F.

Line a rimmed baking sheet with parchment paper. Go the parchment to a operate floor. Unfold the puff onto the parchment (if your offer has 2 sheets, area them side by side, a little bit overlapping, so that they suit the baking sheet). Employing a rolling pin, roll it into a rectangle about the measurement of the baking sheet. Transfer the puff, continue to on the parchment, to the baking sheet.

Meticulously roll about one/2 inch of every single side in on alone towards the heart to variety the outer rim of the tart. Dollop the pesto evenly over the puff and unfold into an even layer. Pat the vegetables dry with paper towels to take in the humidity beaded on best. Lay the vegetable slices evenly over the pesto, overlapping them a little bit to suit. Sprinkle with the feta cheese, red pepper flakes, and black pepper.

Bake till the edges are puffed and and the base is crisp and golden-brown, 35 to 40 minutes. Slash into pieces and provide heat or at room temperature.

Recipe Notes

  • Puff pastry: Glimpse for prepared-manufactured puff pastry in the freezer area, significantly people manufacturers manufactured with all butter rather than oil. They will have a richer flavor, and the dough will create pleasant layers of pastry. For very best outcomes, defrost in the fridge at the very least four hours and up to one working day before using.
  • Storage: This recipe is very best eaten the working day it really is manufactured. Leftovers can be saved in an airtight container in the fridge for up to four times. Rewarm in a 325°F oven till warmed by.

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