A delicious recipe for Zucchini, Tomato Pesto and Cheesy Parmesan Tart. So simple to make, just throw on the toppings, whack it in the oven and enjoy.
1 x 500g roll ready-made puff pastry
100g sun-dried tomato pesto
2 large zucchini, sliced into very thin rounds
Parmesan shavings (about 150g)
a handful of fresh basil leaves (and a few more to garnish)
a little milk (for brushing)
Bring the puff pastry to room temperature and pre-heat the oven to 220C. Roll the pastry out until it is roughly 35 x 25cm and place on a baking sheet.
Spread the pesto evenly all over the pastry, leaving a small edge on all sides. Cover the pesto completely with a thin layer of shaved or grated Parmesan cheese. Scatter some torn fresh basil leaves over the cheese, then top with the zucchini rounds, overlapping them slightly like shingles. Brush the exposed pastry border with a little milk
Bake for 20 minutes or until the pastry edges are puffy and golden. Garnish with fresh basil leaves (optional) and serve with a fresh green salad.
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