Recipes Puff Pastry Vegetable Tarte 2 years ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Banana cocoa cake with whipped ganache and pecan brittle recipe by Helen Goh | Easter admin March 29, 2022 New Recipe: When I need an escape, I read my cookbooks admin April 26, 2021 New Recipe: Winter cocktail: Espresso martini with bourbon ice cream admin January 22, 2022 Easy Juicy Citrus Cake February 23, 2022 New Recipe: This baked goodness is more than just a plain bread admin March 23, 2021 New Recipe: Ree Drummond’s Angel Sugar Cookies Are ‘Melt in Your Mouth’ Delicious admin February 21, 2022 About The Author More from this Author One Response tuppennyupright January 9, 2022 **Ingredients** * 6 small potatoes * 3 small zucchinis * 2 bell peppers, red and yellow * 2 beef tomatoes * 250g/0.5lbs feta cheese * a bunch of basil * 2tbs basil pesto * 8 puff pastry sheets * 4 eggs * 4tbs olive oil * Salt, black pepper * 2tbs butter * 1tsp Jamaica pepper or chili flakes **Method** 1. Boil potatoes until soft; peel and cut in half 2. Meanwhile, cut zucchinis and bell peppers into small pieces; fry in a pan with olive oil, salt, pepper; transfer to a big bowl 3. Cut tomatoes into small pieces and add to the bowl along with the potatoes 4. Preheat oven to 200C/390F 5. Melt butter in a pot, and use to grease a 26cm/10in springform; mix leftover butter with pesto 6. To assemble the tarte, all pastry sheets go at the bottom of the springform, each one slightly offset from the others with one corner hanging over the form’s edge – the goal is to fill the form with the vegetable mix and then fold the corners over them to meet at the centre ([here is a video](https://www.wildeisen.ch/amp/rezepte/strudelteig-tarte-mit-pflaumen) (skip to 4:30)) 7. Save some basil leaves for garnish, and mix the rest with eggs, feta, chili flakes; blend to a creamy mass; mix with vegetables, then transfer everything to the spring form; fold the pastry corners over the filling 8. Bake for 30-45 minutes, let it rest for 15min after; garnish with basil Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.