Vegetable Pesto Tart

IMG_0123cMy sister is a vegetarian so I love stealing simple dinner ideas from her and when I was home in September she whipped up a quick supper for us that was easy I have been replicating it ever since. I like to vary the topping but I always start with a puff pastry base spread with pesto, over which I sprinkle grated mozzarella or cheddar cheese and then laden on a variety of vegetables before topping with shredded basil. I then pop it into a preheated oven at 375°C for about 20 mins or until the edges have browned and the vegetables have roasted. The combination of tomatoes, mozzarella and basil puts an interesting twist on the traditional caprese salad and it is the perfect dish for the warm late summer days that we have been having this week in San Francisco.IMG_0107IMG_1789 IMG_1799 IMG_1820  IMG_0120IMG_0126

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