Roasted-vegetable tart with pesto

Ideas
4 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
Starch

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

340.00 g shortcrust pastry
15.00 ml butter
1.00 onion
500.00 g vegetables — steamed
15.00 ml pesto
1.00 eggs — large
250.00 ml cream — pouring
Tap for ingredients
Tap for ingredients

Method:

1. Roll out the shortcrust pastry on a lightly floured surface and line a 23cm, loose-bottomed pie tin. Prick the pastry base with a fork.
2. Heat the butter in a large frying pan until it starts to bubble. Add the onion and sauté until translucent. Add the steamed vegetables and toss them with the onion mixture. Transfer into the pastry base and dollop the pesto over the vegetables.
3. Beat the egg and cream together and pour over the vegetables. Bake for 20 minutes or until the filling has risen and become golden.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.