Easy puff pastry tart with homemade tomato pesto and roasted vegetables
" data-orig-size="3796,5727" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Roasted vegetable and tomato pesto tart" data-image-caption="" aperture="aperture" />This scrumptious tart is a delightful combination of tastes and textures. Golden, flaky puff pastry is topped with flavourful tomato pesto, a medley of roasted vegetables and melty mozzarella – it’s the perfect union of crunch and flavor. Are you hungry yet?
Easy puff pastry tart with homemade tomato pesto and roasted vegetables
" data-orig-size="3886,5829" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Roasted vegetable and tomato pesto tart" data-image-caption="" aperture="aperture" />
Puff pastry tart with tomato pesto and roasted veggies
" data-orig-size="3626,5361" sizes="(max-width: 760px) 100vw, 760px" data-image-title="Roasted vegetable and tomato pesto tart" data-image-caption="" aperture="aperture" />The deliciously tart sundried tomato pesto might just be my favorite part of this dish. Not only does it add a punch of flavor to this particular tart but it’s delicious on pasta, spooned over whipped feta or grilled chicken and on sandwiches. You could also use a store-bought jar for this recipe of course.
Puff pastry tart with tomato pesto and roasted veggies
" data-medium-file="https://cupcakesandcouscous.com/wp-content/uploads/2024/11/img_6361.jpg?w=214" class="size-full wp-image-15720 aligncenter" src="https://cupcakesandcouscous.com/wp-content/uploads/2024/11/img_6361.jpg" sizes="(max-width: 760px) 100vw, 760px" data-image-caption="" aperture="aperture" />This recipe makes a large rectangular tart. You could cut it into large squares and serve as a light meal with a fresh salad on the side, or cut the tart into smaller squares and serve as an appetizer. It’s a lovely option if you are catering for vegetarians or just want another recipe option for your meat-free meal days.
Tip – the tomato pesto freezes very well, so why not make a double batch and freeze some to enjoy on another day.
ROASTED VEGGIE & TOMATO PESTO TART
- Servings: 4
Tomato pesto (makes 2 cups)
- 200 g sundried tomatoes
- boiling water, for soaking
- 40 g raw almonds, toasted
- 3 garlic cloves
- 25 g grated parmesan
- 15 ml (1 tbsp) lemon juice
- 5 ml (1 tsp) lemon zest
- 15 ml (1 tbsp) balsamic vinegar
- 150 ml olive oil
- fine salt, to taste
Veggie tart
- 200 g baby plum tomatoes, sliced
- 65 g button mushrooms, roughly chopped
- 1 small yellow pepper (about 100g), diced
- ½ brown onion, halved and sliced
- 15 ml (1 tbsp) olive oil
- salt and pepper
- cake flour, for dusting
- 400 g roll puff pastry
- 125 g mozzarella, cut into small squares
- 15 ml (1 tbsp) milk, for brushing
1.) To make the tomato pesto place the sundried tomatoes in a bowl. Cover with boiling water and leave to stand for 15 minutes. Drain the water and leave to cool for a few minutes.
2.) Place the almonds, garlic, parmesan, lemon juice and zest and balsamic vinegar in a food processor. Add the sundried tomatoes and process everything into a thick paste. Slowly drizzle in the olive oil while the processor is running and process until everything is combined into a thick pesto. Add salt to taste, then set aside.
3.) Preheat the oven to 200ºC and grease a large baking tray. Place the tomatoes, mushroom, peppers and onion in a bowl. Add the olive oil and toss everything together. Season with salt and pepper and set aside.
4.) Dust the work surface with some flour. Unroll the pastry and gently roll it out just a little (my rectangle was 35 cm x 22 cm). Place on the tray and use a sharp knife to score a 2 cm border around the edges.
5.) Spread 150 ml of the pesto onto the pastry, keeping the border free. Spoon the vegetables on top of the pesto and spread out. Dot the mozzarella over the vegetables. Brush the border with milk.
6.) Bake the tart for 25 minutes, or until the pastry is golden. Cut into squares and serve immediately.
