Puff pastry is such a winner when you’re super busy and don’t have the time to whip up a full meal... plus they are great for party snacks when cut into tartlets.
I recently made a super easy veggie tart.
1 roll puff pastry
1 egg, whisked
Half a tub of crème fresh (4 big table spoons)
4 table spoons of sundried tomato pesto (you could also use basil)
6-8 smallish zucchini, finely sliced with a peeler
Chopped chilli (I used about 2 tsp chopped dried chilli preserved in olive oil)
Freshly torn basil leaves
*Olive Oil and Balsamic vinegar reduction (I used the fig infused one from Woolies) for serving.
*Grated Parmesan for serving
-Defrost puff pastry fully
-Roll out slightly and place on greased baking tray
-Score edges and baste with whisked egg
-Combine pesto and crème fresh and cover pastry (except for the edges covered with egg)
-Lay zucchini on top of pesto mixture
-Sprinkle chillies on zucchini
- Bake in oven for about 15 minutes at 180 degrees or until pastry and zucchini are cooked.
-Once out the oven, stand to let cool and sprinkle with basil leaves and grated parmesan.
- Serve with drizzles of olive oil and balsamic reduction.
-Also add some freshly chopped little rosa tomatoes if desired.