How To Make Summer Vegetable & Pesto Rose Tart
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 sheet of puff pastry
- 1/4 cup of basil pesto
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 small red bell pepper, thinly sliced
- 1 small yellow bell pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1/2 cup of cherry tomatoes, halved
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
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Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet and place it on a baking tray lined with parchment paper.
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Spread a thin layer of basil pesto evenly over the puff pastry.
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Start layering the thinly sliced vegetables in a pattern, slightly overlapping each other, to create a rose shape. Begin with the zucchini, then alternate with the yellow squash, red bell pepper, yellow bell pepper, and red onion. Fill the center with halved cherry tomatoes.
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Season with salt and pepper.
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Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the vegetables are cooked through.
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Remove from the oven and let it cool for a few minutes before serving.
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Garnish with fresh basil leaves.
Nutrition
- Calories : 280kcal
- Total Fat : 18g
- Saturated Fat : 6g
- Cholesterol : 10mg
- Sodium : 240mg
- Total Carbohydrates : 24g
- Dietary Fiber : 3g
- Sugar : 3g
- Protein : 5g
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