Puff Pastry Appetizer with Pesto
This delightful and flavorful appetizer is perfect for today's busy homemakers. I discovered this recipe in a French appetizer book, showcasing their expertise in foolproof flavor combinations. Use store-bought puff pastry and pesto for minimal effort.
For enhanced taste, consider preparing homemade puff pastry and pesto sauce (green or red) in advance. The steps include helpful links and suggestions available on the site.
Thaw the store-bought puff pastry in advance, or prepare homemade puff pastry and keep it chilled until you're ready to start the tart.
For this recipe, I used a rapid homemade puff pastry recipe - Extra-fast homemade puff pastry.
Prepare or purchase the pesto sauce. Red pesto is equally delicious, and you can mix them when spreading on the puff pastry.
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Roll out the first sheet of dough to a round shape using a lid or large plate as a guide.
I divided my puff pastry into two equal portions and rolled them into flat circles, with no trimming needed.
Create another circle of dough, matching the size of the first one. Overlay to ensure a perfect fit.
Place the first sheet on a baking tray lined with parchment paper and spread with 2-3 tablespoons of pesto sauce.
Lay the other round of puff pastry on top.
Position a glass in the center to define the middle. Cut dough slices, 2-3cm wide, starting from the edge of the glass outwards.
Twist each slice 2-3 times.
Top with grated Parmesan or brush with egg wash, then sprinkle with sesame or poppy seeds if desired.
Bake the puff pastry crown in a preheated oven at 200°C, for 50-60 minutes, or until an even golden brown.
It’s best when served fresh—like most puff pastries, it tends to harden after a day or two. Tear off a slice from the crown to eat.
Bon Appetit and enjoy the holidays!
