Pesto And Potato Tart Recipes

Steps:

• KIDS: the writing in bold is for you. GROWN-UPS: the rest is for you. Pick the basil for the pesto. Get your child to pick the basil leaves off the stalks. Ask them to look at and smell the leaves as you tell them the name of the herb until they remember it - try to do this with all herbs when you can.
• Make the pesto. Toast the pine nuts in a pan over a low heat. A child of seven years plus can stir the nuts in the pan. Tip into a mini chopper (or use a pestle and mortar) with the basil, parmesan, garlic and olive oil. Blitz or pound into a green sauce, then set aside.
• Chop up the beans. Using a child-friendly knife, get children from the age of five to chop the green beans into shorter lengths, and quarter the potatoes. Younger children can snap the beans into short lengths while you prepare the potatoes.
• Cook the vegetables and pasta. Bring a large pan of water to the boil, add the potatoes and boil for 3 mins. Remove from the heat and ask the child to tip in the pasta and give it a stir. Put the pan back on the heat, boil the pasta for 5 mins, add the beans and cook for a final 3 mins.
• Mix everything together. Drain everything well and tip into a bowl. Spoon most of the pesto into the pasta and stir everything together to coat. Bring the large bowl of pasta to the table and serve with extra parmesan, more basil and remaining pesto, if you like.

Steps:

• Heat oven to 200c/fan 180c/gas 6. Unroll the pastry onto a flat baking sheet and, using a sharp knife, score a rectangle two finger-widths from the edge. Fork the pastry all over the inside of the marked edge. Scatter the cheese, olives and tomatoes over the centre of the tart, then season to taste.
• Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the cheese is golden. Drizzle over the pesto and cut the tart into slices to serve. Great with a green salad.

Steps:

• Pre-heat oven to 375°F.
• Grease a large baking sheet.
• Thaw puff pastry.
• Thaw and drain spinach.
• Cook and drain potatoes- do not overcook- should retain their shape.
• In a medium bowl beat eggs and remove 2 tablespoons to be used later as a wash.
• Mix spinach, scallions, cheese, salt and pepper into beaten eggs.
• Flour a work surface and with a rolling pin roll pastry out to 12" X 14" and place onto greased baking sheet.
• Spread pesto onto pastry leaving a 1 1/2" border.
• Cover pesto with potatoes.
• Cover potatoes with spinach mixture.
• Fold the 1 1/2" border over filling forming a frame around the tart.
• Brush egg wash onto pastry border.
• Can chill up to 4 hours or cook immediately.
• Bake 25 minutes or till pastry is golden brown.

Steps:

• In a food processor or blender, combine the first seven ingredients. Cover and process until smooth. While processing, gradually add 1/4 cup oil in a steady stream., In a large roasting pan, combine potatoes and tomatoes; drizzle with remaining oil. Top with basil mixture; toss to coat. , Bake, uncovered, at 400° for 40-45 minutes or until potatoes are tender. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Heat oven to 190 degrees celsius.
• Simmer sliced potatoes for 3 minutes,drain,set aside.
• Spread pasrty base with pesto.
• Sprinkle with parmesan - as much or as little as you like.
• Lay sliced potatoes over top of cheese.
• season with salt and ground pepper.
• Glaze pastry borders with beaten egg.
• Bake 35-40 minutes till pastry is golden and crisp and potatoes are tender.
• Sprinkle with basil.