Description
A visually stunning and delicious tart featuring a checkerboard pattern of pesto and sun-dried tomato atop flaky puff pastry.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 1/2 cup basil pesto
- 1/2 cup sun-dried tomatoes, chopped
- 1 egg, beaten (for egg wash)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on the prepared baking sheet. Using a sharp knife, score a checkerboard pattern into the pastry, being careful not to cut all the way through.
- Brush the pastry with egg wash. Spread pesto in alternating squares and top the remaining squares with sun-dried tomatoes.
- Sprinkle mozzarella and Parmesan cheeses over the entire tart. Drizzle with olive oil and season with salt and pepper.
- Bake for 20-25 minutes, or until the pastry is golden and puffed. Let cool slightly before slicing and serving.
Notes
You can customize the seasonings to taste.