a unique Italian twist on a star shaped puff pastry appetizer
2 sheets puff pastry, thawed
3 tablespoons Foraged & Found Sea Asparagus Pesto
4 marinated sun-dried tomato halves, finely chopped (about 2 tablespoons)
1 green onion, chopped (about 1 tablespoon)
1 egg, lightly beaten
2 tablespoons chopped honey glazed almonds or plain sliced almonds
- Heat oven to 400F. Line a baking sheet with parchment paper.
- On lightly floured work surface, roll out puff pastry just enough to fit an inverted 10-inch dinner plate on top. Using the tip of a sharp knife and dinner plate as a template cut out a circle. Transfer circle to prepared baking sheet.
- Spread pesto over the pastry leaving a 1-inch border around the edge. Sprinkle evenly with sun-dried tomatoes and green onions.
- Place second circle on top to cover. Using a small glass (about 3-inch diameter) gently press the rim into the center of the pastry circle to form an indentation (do not cut through the pastry). Using a sharp knife, cut pastry just up to the edge of the indent, into 4 quarters, keeping the center intact as a circle. Then, cut each quadrant into 4 slices. Twist each slice with 2-turns allowing the tail to lay flat.
- Place tray in freezer for 10 minutes to firm up.
- Brush tart with egg wash. Sprinkle center and edges with almonds.
- Bake 15 to 20 minutes or until puffed and golden brown.
- Transfer to cutting board. Serve warm and invite guests to twist off a slice.
The tart can be prepared in advance. Cover unbaked, assembled tart with parchment paper and store in the refrigerator or freezer. Bake just prior to serving. No need to thaw it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: appetizers
- Method: baking
- Cuisine: Italian
Keywords: sea asparagus, pesto, foraging, wild alaska