Mediterranean Puff Pastry Tart
Ingredients
- 1 cup sun-dried tomato pesto
- ⅓ cup olive oil
- 1 large sheet, frozen ready puff pastry
- 1 large zucchini, cut into slices
- 1 large eggplant, cut into thin slices
- 100 g baby rocket
- 100 g feta cheese
- nigella seed, (optional)
- chili flakes, (optional)
Instructions
- Preheat oven to 200°C. Line 1 baking tray with baking paper.
- There are two types of cooking vegetables.
- By Grilling: Heat a grill pan. Brush zucchini with olive oil and cook for 1 min on each side or until lightly grilled. Brush the eggplant with olive oil and cook for 1 minute on each side or until lightly grilled.
- By Airfrying: Drizzle the zucchini with olive oil and season with salt and pepper and toss until well coated. Airfry for about 7-10 minutes at 200c. Do the same with the eggplant.
- Place a pastry sheet on the lined tray. Fold the edges to create a border.Evenly spread the sun-dried tomato pesto over the pastry bases. Top with the zucchini and eggplant, cherry tomatoes, and feta cheese. Spread some egg wash on the side adding nigella seed and top with chilli flakes. Bake for 18-20 minutes or until golden brown.
- Remove from oven, top with some baby rocket and a drizzle with olive oil.
Notes
You can substitute the sun-dried tomato pesto sauce with olive tapenade.