INGREDIENTS
- Puff pastry
- Tomatoes
- Zucchini
- Red pesto
- Egg
- Parmesan cheese
- Olive oil
- Salt & pepper
RECIPE
- Preheat the oven to 200°C
- Cut the tomatoes and zucchini into thin slices
- Roll out the puff pastry and put the baking sheet on a baking tray
- Spread out a big spoonfull of red pesto on the puff pastry. Leave about 1,5 cm of space all around
- Put the vegetables on the tart. Alternate between zucchini and the tomato
- Drizzle olive oil on the veggies and season with salt & pepper
- Fold over the sides of the puff pastry. Use the leftovers of the pesto on your spoon to spread this over the sides
- Put it in the oven. Cook it for about 20 min, check regularly to see how it’s going. If the sides a puffing up to much, press the down with a fork or poke them so the air can escape
- Remove from the oven and top it of with some serrano ham and parmesan cheese