Puff pastry snowflake tart with walnut pesto
8-10 people
40 min
Ingredients
- For the walnut pesto
- 60g | 2oz – 2 large handfuls fresh basil
- 125 | 4½ oz | 1 cup walnut pieces
- 60g | scant ½ cup freshly grated Grana Padano cheese
- 2 large garlic cloves, sliced
- 250ml | 1 cup olive oil
- a little lemon juice (optional)
- a little salt, to taste (optional)
- For the puff pastry snowflake
- 2x 230g | 8oz pre-rolled round puff pastry sheets or 2x500g | 1lb puff pastry blocks
- 1 egg, lightly beaten
- grated Grana Padano to sprinkle
- plenty of Prosciutto di San Daniele, to serve
Preparation
Put all the ingredients for the pesto in a high speed blender and process until smooth. Taste and add salt to taste, if required.
Preheat the oven to 180C (350F) and position a shelf in the centre.
Place your bottom sheet of puff pastry on a piece of baking paper (or the paper it came rolled in).
Spread the pesto in an even layer, leaving a small border around the edge.
Drape the second puff pastry sheet over a rolling pin and position it over the bottom sheet. Press the edges lightly to seal.