Ingredients
- Puff Pastry – 8, 10cm x 10cm squares
- 2 medium, sized tromboncino squash
- 1 wedge preserved lemon
- 1 egg
- Salt
- Pepper
- Extra parmesan for sprinkling on tarts
- Pesto Ingredients:
- 1 cup parsley
- 1 cup mint
- ¼ cup sunflower seeds
- 2 cloves garlic
- ½ cup olive oil
- ¼ cup grated parmesan
- Juice ½ lemon
Mint and Sunflower Pesto, preserved lemon and Tromboncino Squash Tart
Method
- Preheat the oven to 200 degrees
- Place all of the pesto ingredients in to a food processor and blend until a fine chopped consistency
- Season to taste with salt and pepper
- Place the cut squares of puff pastry on flat oven trays lined with baking paper
- Place a spoonful of the pesto in the middle of each puff pastry square
- Slice the preserved lemon thinly and place a small amount on each tart
- Slice the tromboncino and place the slices on top of the pesto leaving a 1cm border around every edge of the tarts
- Sprinkle over some extra parmesan on top of each tart
- Whisk the egg in a bowl with a couple of drops of water to make an egg wash
- Brush the edges of the tart with the egg wash
- Place the tarts in the oven and cook for approx
- 20 minutes until golden brown and puffed around the edges
- Enjoy warm or cold with a side salad
