Vegetable and pesto tart
Ingredients:
1 sheet of puff pastry
a small courgette
pepper
2 tomatoes
1 onion
VERA green pesto
parmesan
salt and pepper
fresh basil or oregano
Preparation:
Preheat the oven to 200°C. Roll out the puff pastry on a baking tray lined with baking paper. Spread a few teaspoons of VERA green pesto over it. Arrange the sliced tomatoes, courgettes, onions and peppers on top. Sprinkle with Parmesan, and season with salt and pepper. Bake for about 15 minutes, until the pastry is golden and crisp. Once removed from the oven, cut into pieces and sprinkle with another generous helping of Parmesan and fresh herbs. It tastes best served warm, but it disappears just as quickly when cold.
