Ingredients
Preparation
- 1 Pink Lady® apple
- 1 A handful of arugula
- 30 g parmesan
- 2 tbsp olive oil
- 2 puff pastries
- ½ squeezed lemon
- 1 sprig mint
- 1 sprig basil
- 30 g pine nuts
- 1 egg yolk (for the egg wash)
Stages
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.
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