The news is not bright for Melbourne with the Rona taking a strong grip on this beautiful city, Melbourne seems to be the most liveable city for all including Rona. When the iso blues are hitting what better thing to do than to wap out a good ole puff pastry tart. This Pesto Zucchini and Tomato tart will hit the spot and give you that pastry hit.

slice me up..

In the ratdown household home of babe street kitchen, we love all things pastry. Pie’s have been the main event as of late but I decided to mix it up with a savoury tart. This pesto, zucchini and tomato tart is super simple to make, less than ten ingredients and can be on the table in less than 45 minutes.

How to pesto..

Pesto is one of the easiest dips/sauces to make, you can really got cray and mix and match a hole load of shizznay. The one I used for this tart was a beet leaf pesto, but you can use whatever pesto you like.

If you want to make your own a super simple pesto recipe is:

  • A large handful of fresh basil leaves
  • juice of one lemon
  • 1/4 cup of olive oil
  • A small handful of toasted pine nuts

If you have store-bought pesto in the fridge or cupboard then you can just use that hunny bee.

How to pastry..

I used leftover pastry that I had made previously. The recipe I used was Gordon Ramsey’s ruff puff pastry recipe you can find it here if you want to give it a go. However, in all honesty, the shit you can get from the supermarket works just as well and saves you a whole heap of time.

Unless your like purposely trying to show off with the I made the pastry myself card (I do that all the time) then you know show off, give it a go it’t actually not that hard.

How to tart..

To assemble the tart it’s pretty easy if you’re using store-bought pastry I mean that shit is already rolled out for you. If you’re using homemade pastry because you’re a babe then you’ll just need to roll it out into a circular shape or in my case a hybrid between a circle and a rectangle.

Once you’ve got the pastry sorted, just layer on the pesto, then the zucchini and the tomatoes, you’ll have to slice the first you could try putting it on whole but I don’t think that’ll work well.

  • tart ingredient
  • tart ingredients
The assemble

Finish it off with some grated cheese on top, and sprinkle over rosemary, salt and pepper salt bae style.

How to eat..

This tart is super grate by it’s self, for a banging lunch you can serve with a leafy salad.

Lunch is served..

If you’d like to add a beverage with your tart, why not ey? I would recommend a Sauvignon blanc or dry rosé.

Tart wine salad, the perfect lunch for a babe (sorry that is cringe).

I hope you babes (I can’t even) enjoy this pesto, zucchini and tomato tart. Stay strong Melbourne.

Most of all keep on good looking.

Much Love

Char x

Pesto Zucchini and Tomato Tart

A super simple, less than 10 ingredients puff pastry tart to zest up your life with some pastry goodness.

  • 1 sheet of puff pastry
  • 1 cup pesto of your choice
  • 1 medium zucchini
  • 6-8 cherry tomatoes diced
  • 1/2 cup shredded cheese.
  • 2 tbs of dry or fresh rosemary leaves
  • 2 tbs of olive oil
  • Salt & Pepper

  1. If you're using frozen pastry sheets take it out of the freezer to de-frost about an hour before.

  2. Preheat your oven to 180 degrees celsius.

  3. Slice the zucchini and cherry tomatoes into thin slices – any extra put into the fridge to use in a salad or for breakfast or whatever.

  4. Layer up yo tart – spread over the pesto leaving about a 3-4mm gap around the edges.

  5. Grate the cheese, then layer on your zucchini and tomato slices, sprinkle over the grated cheese, the rosemary leaves and the salt and pepper.

  6. Fold over the edges of the pastry inwards and drizzle over the olive oil.

  7. Cook in the oven for 30 minutes on 180 Degrees or until the pastry is golden brown.

  8. Serve by itself or with a side a salad for banging lunch. Would go delightfully well with a crisp sauvignon blanc or a dry rose.

  • Make sure to assemble the tart on either baking paper or a reusable sheet. Moving the tart over later will be a nightmare!
  • The tart will last in the fridge for a few days – you can just heat it up in the microwave or heat in the oven for 10 minutes, also delicious cold.
  • To make this vegan you could use vegan pastry and omit the cheese
  • To make gluten-free use gluten-free pastry.