Eggplant and pesto tart








Recipe by: Isabelle P


Category

Pies   

Ingredients

1 puff pastry
2 eggplants
7 oz (0,44 lb / 200 gr) pesto
olive oil
1 Egg
1 handfull pine nuts
pepper


Directions

- Preheat the oven (350 F / 180 °)
- Wash and cut eggplants into thin slices
- Precook eggplant slices in the microwave for 10 minutes until the slices are soft
- Cover the baking tray with parchment paper
- Place the pastry on the baking tray
- Spread the pesto leaving 1 inch (2,5 cm) around the edges
- Arrange the eggplant slices on the dough
- Put a little olive oil in a glass and, using a brush, brush lightly eggplant slices
- Brush the edge of the dough circle with beaten egg
- Sprinkle with pine nuts and give some pepper mill tower
- Bake in a hot oven for 30 minutes

Eggplant and pesto tart

Eggplant and pesto tart

Eggplant and pesto tart

Eggplant and pesto tart

Eggplant and pesto tart



Il n'y a pas encore de commentaires pour cette astuce Soyez la ou le premier en laisser un.



Cuisinez avec un Actifry PROPOSEZ VOS RECETTES Sur  GASTRONOOME.com