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This recipe is in The Mediterranean Refresh: Meals on a Budget
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Vegetable Pie (Tart) with Puff Pastry & Pesto
When you have puff pastry stored in the freezer, you can make some amazing things. This includes a tart pie with a colorful mosaic of summer vegetables, on fragrant basil pesto and sprinkled with a pinch of feta cheese and pepper flakes. A still warm portion of this buttery pie is exactly what you want to eat outside with a glass of iced rose wine.
Serves: 8 to 12
1 Lb. Tomatoes (about 3 medium), cut in half
2 Medium Zucchini or summer squash (about 10 ounces), cut into ¼-inch slices
1 Tsp. Kosher salt
1 Packet 14 to 17 oz of frozen puff pastry (buttery type preferred), thawed in the refrigerator
½ Cup Basil pesto at room temperature
3 Oz. Feta cheese, crumbled (about ½ cup)
½ Tsp. Red pepper flakes
Freshly ground black pepper
- Get two medium plates or simply use a baking sheet and add the tomatoes and summer squash. Sprinkle with salt and let stand for 20 minutes. In the meantime, set up a rack in the oven. Preheat to 400° F.
- Gather a baking sheet and parchment. Next, take the parchment to a fine working surface. Carefully unwind the pastry across the parchment paper (if your package contains 2 sheets, overlap them slightly so that they fit on the baking sheet). Use a rolling pin to roll out the pastry to form a rectangle, covering almost all of the baking sheet. Place the puff pastry onto the baking sheet, making sure you use the parchment paper to transfer everything over.
- Gently roll about ½-inch on each side towards the middle to create the outer edge of the tart. Spread the pesto over the pastry for uniform distribution. Pat dry the vegetables with paper towels to absorb the damp moisture. Arrange the vegetable slices evenly over the pesto and overlap slightly to fit. Sprinkle with feta, pepper flakes and black pepper.
- Bake 35 to 40 minutes until the edges are puffy and the bottom is golden. Cut into pieces and serve hot!
Fat: 22.8 g
Carbohydrates: 24.2 g
Fiber: 1.8 g
Protein: 5.7 g
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