Potato, courgette, and pesto tart
Potato, courgette, and pesto tart
Easy tart with few simple ingredients that can make a great light lunch or side dish!
Vegan, soy free, gluten free * | Serves 6 | SIDE
*Use gluten free puff pastry
Ingredients:
- 300g baby potatoes
- 350g courgette
- 1/2 teaspoon of each dried oregano and thyme
- Salt and pepper
- 2 tablespoons olive oil
- 425g puff pastry, 1 sheet
- 3 teaspoons pesto
Steps:
1.Preheat the oven at 180°C.
2.Cut the potatoes and courgettes in 0.5cm round slices.
3.Add the slices in a bowl and season with salt, pepper, oregano & thyme.
4.Add the olive oil and mix to combine.
5.Add the puff on a baking tray on top of a parchment paper.
6.Spread the pesto on top of the pastry.
7.Arrange the potato and courgette slices as shown in the picture below.
8.Bake for 30 minutes or until golden.
Happy cooking everyone!
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