This is a variation of a tart by BOSH! A fabulous centre piece for vegetarians at BBQs.
Defrost a circular puff pastry sheet and in the mean time, preheat the oven to 180 C, finely slice a mix of vegetable ribbons – using a mandolin or peeler – such as:
Make sure the vegetable ribbons are of a similar width.
Lay the pastry in a loose bottomed tart tin and brush with pesto.
Add the vegetables in ‘rows’ working from the outside in.
Cover with foil and bake for 40 minutes, then uncover for a further 20. While the tart is baking, toast some pine nuts and shave some parmesan.
One cooked, top the tart with the parmesan and pine nuts and serve warm.