Vegetable Tartlets with Pesto Sauce
I love puff pastry! Be it sweet or savory, it manages to win my heart each time. The buttery crunchy bite is so amazing that it always makes me ask for more. Swirl them or fold them, make a knot or stuff them, these light flaky warm bites have always been one of my favorites....Read More
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 frozen puff pastry sheets (5" x 5", each cut into 4 pieces)
- 1/2 cucumber (thinly sliced)
- 5 radishes (thinly sliced)
- 1 to mato (thinly sliced)
- 1/4 cup grated parmesan cheese
Instructions
- 1
Pre heat the oven to 400F.
- 2
Place parchment paper on the baking sheet and arrange the pastry sheets on the paper.
- 3
Using a fork, make few holes in the pastry sheets. This will avoid the puffing up of the sheets. For better result, place another baking sheet on top of the pastry sheets.
- 4
Bake the pastry sheet for about 15 minutes.
- 5
In another baking sheet, arrange the vegetables in a uniform layer. Drizzle some oil and season with salt and pepper.
- 6
Let the vegetable roast in the oven for 20 minutes.