Description
Vegetable Pesto Puff Pastry Tart is your new go-to dish for impressing guests or elevating a casual meal. With its flaky pastry crust, vibrant vegetables, and rich basil pesto, this tart delivers a delightful burst of flavor in every bite. Perfect for brunch, lunch, or a light dinner, it’s not only visually stunning but also simple to prepare. Gather your friends and family around the table—this dish is sure to be the star of any occasion!
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 1/2 cup fresh basil pesto
- 1 medium zucchini (thinly sliced)
- 1 cup cherry tomatoes (halved)
- 1 red bell pepper (diced)
- 1/2 cup feta cheese (crumbled)
- 1 egg (for egg wash)
- 1 tbsp water
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a lightly floured surface until about ¼ inch thick and transfer it to the prepared baking sheet.
- Spread the basil pesto evenly over the pastry, leaving a 1-inch border around the edges.
- Layer the sliced zucchini, halved cherry tomatoes, and diced red bell pepper over the pesto.
- Sprinkle crumbled feta cheese generously across the top.
- Whisk together the egg and water for the egg wash; brush it over the exposed edges of the pastry.
- Bake for 25-30 minutes until golden brown and puffed up.
- Allow to cool slightly before slicing and serving warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 220
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg