Scale
Ingredients
- 2 puff pastry sheets
- plain flour (for dusting)
- 3 tbsp vegan pesto
- non-dairy milk (for glazing)
Instructions
- Preheat oven to 200°C/180°C fan
- Dust flour onto a work surface.
- Roll pastry out slightly, just enough for a plate to fit perfectly within the boarder.
- Place a plate on the pastry and cut out a circle.
- Transfer circle onto a parchment lined baking tray.
- Spread vegan pesto, leaving a boarder.
- Create one more pastry circle.
- Place 2nd pastry circle on top.
- Place glass in center to create an indentation.
- Cut pasty into four quarters.
- Cut each quarter in two, then repeat again.
- Twist each section with a 2-turn twist.
- Freeze for 5 minutes to firm up.
- Brush tarte with non-diary milk.
- Bake 20-30mins.
Find it online: https://cookingwithparita.com/recipe/pesto-tarte-soleil/