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Apple pesto “tarte soleil”

  • Easy
  • 15 min
  • 25 min
  • -

Ingredients

  • Preparation
    • 1 Pink Lady® apple
    • 1 handfuls rocket salad
    • 30 g parmesan
    • 2 tbsp of olive oil
    • 2 sheets of puff pastry
    • ½ squeezed lemon
    • 1 sprig of mint
    • 1 sprig of basil
    • 30 g of pine nuts
    • egg yolk (for the egg wash)

Steps

Step 1/1 : Preparation

  • Preheat the oven to 190°C.
  • Wash the rocket salad and mint.
  • Peel, core and coarsely chop the apple.
  • Place the apple pieces, lemon juice, rocket salad, pine nuts, Parmesan, mint, basil and olive oil in a blender.
  • Blend until smooth (about 5 minutes, stirring occasionally).
  • On a clean worktop, roll out one puff pastry and cover it with pesto.
  • Cover it with the second pastry.
  • Place an upside-down glass in the centre of the tart, and cut the tart into 4, 8 and 16 slices around the glass.
  • Twist each of the 16 slices to form the sun’s rays.
  • In a bowl, mix the egg yolk with a tablespoon of water.
  • Brush this mixture over the pastry twists and centre of the tart.
  • Bake for 25 minutes at 190°C.
  • Cool and serve cold.
  • Preparation
    • 1 Pink Lady® apple
    • 1 handfuls rocket salad
    • 30 g parmesan
    • 2 tbsp of olive oil
    • 2 sheets of puff pastry
    • ½ squeezed lemon
    • 1 sprig of mint
    • 1 sprig of basil
    • 30 g of pine nuts
    • egg yolk (for the egg wash)
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