🌿 Pesto, Tomato & Zucchini Flan
A savory Mediterranean tart made with puff pastry, homemade basil pesto, and layers of fresh tomato and zucchini. This pesto flan is elegant yet simple — perfect for brunch, lunch, or a light dinner.
Ingredients
- •¼ cup fresh basil leaves, plus extra sprigs for garnish
- •2 cloves garlic
- •½ cup pine nuts
- •3 tablespoons olive oil (divided)
- •5 tablespoons freshly grated Parmesan cheese
- •Large pinch of salt
- •Large pinch of freshly ground black pepper
- •1 sheet (about 8 ounces) frozen puff pastry dough, thawed
- •1 teaspoon milk
- •3 small Roma or plum tomatoes, thinly sliced
- •1 zucchini, thinly sliced
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Make pesto: In a food processor, blend basil, garlic, and pine nuts until fairly smooth. Add all but 2 teaspoons of olive oil, Parmesan, and half the pepper. Blend well.
- 3
Prepare pastry: Roll out puff pastry on a floured board to a 12‑inch circle. Place on a greased baking sheet and prick all over with a fork. Brush edges with milk. Spread pesto evenly, leaving a small border.
- 4
Layer vegetables: Arrange tomato and zucchini slices in overlapping layers on top of the pesto. Brush with remaining olive oil and season with salt and pepper.
- 5
Bake: Cook for 30 minutes, until pastry is golden brown and risen.
- 6
Serve: Garnish with fresh basil sprigs. Serve warm.
Yield: Serves 4