Description
A light, flaky puff pastry tart topped with vibrant vegetables and a flavorful pesto sauce, perfect as an appetizer or a light meal.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1/2 cup basil pesto
- 1/2 zucchini, thinly sliced
- 1/2 yellow squash, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/2 red onion, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/4 cup crumbled feta or goat cheese (optional)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry on a lightly floured surface and transfer to the baking sheet.
- Score a 1-inch border around the edge of the pastry and prick the center with a fork.
- Spread the pesto evenly within the scored border.
- Arrange the sliced vegetables over the pesto in a single layer.
- Drizzle the vegetables with olive oil and season with salt and pepper.
- Brush the border of the puff pastry with the beaten egg.
- Bake for 20–25 minutes, or until the pastry is golden and puffed.
- Remove from oven and sprinkle with crumbled cheese, if using.
- Let cool slightly before slicing and serving.
Notes
- You can use store-bought or homemade pesto.
- Swap in seasonal vegetables or leftovers for variety.
- For a vegan version, skip the cheese and egg wash.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 3g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg