A flaky puff pastry topped with pesto, mushrooms, roasted red peppers, and golden halloumi. Baked until crisp, this flavorful tart makes a perfect light meal or appetiser.
Equipment
- 1 Oven
- 1 Pan
Ingredients
- 250 g Milky's Halum or Halloumi
- 1 pack Puff pastry
- 1 Onion
- 2 clove Garlic
- 300 g Fresh mushroom
- 3 tbsp Pesto
- 1 tsp Fresh thyme
- 4 Red peppers
- 1 Egg
- 2 tbsp Olive oil
- 1 tsp Black pepper
- Pinch of salt
Method
- Cut the red peppers, drizzle with olive oil and roast in a preheated oven at 200 degrees Celsius until the skin starts to darken.
- In a pan, add the chopped garlic and onions with a drizzle of olive oil, and cook for 1 minute, stirring frequently.
- Season with salt and black pepper.
- Add the mushrooms and thyme and cook for 15-20 minutes until golden brown.
- On a lightly floured surface, roll out the puff pastry and shape them into rectangles.
- Spread pesto on the puff pastry.
- Top with 1 tbsp of the mushroom mixture and add a few strips of the roasted red pepper.
- Brush the outer exposed edge of pastry with egg wash.
- Bake the pastry for 15-18 minutes in a preheated oven at 180 degrees Celsius until the pastry is puffy and golden brown.
- While the puffs are baking, cut the halloumi into cubes and fry in a pan until golden brown.
- Once the pastries are baked, remove from the oven and top each with a few cubes of halloumi and serve warm.
Nutrition
Calories: 350kcal
