This recipe for a sun tart with pepper pesto, cured ham, cheese, and pine nuts is provided by Spring Beer. Photo credit: Amélie Roche for Brewers of France.
Preheat the oven to 180°C (350°F).
Blend the marinated peppers until you obtain a sauce.
On a work surface covered with parchment paper, roll out a puff pastry and brush it with pepper coulis, making sure to leave two centimeters around the edges. Sprinkle with 2 tablespoons of pine nuts.
Cover with slices of cured ham and crumbled fresh cheese.
Moisten the edge using a brush, then cover with the second layer of puff pastry.
Seal the two pieces by pressing firmly on the edge.
Brush the dough with a whole egg diluted in a little water. Place a glass in the center of the tart and then cut 12 strips around the glass starting from the center toward the outside. Remove the glass and create twists by making turns.
Sprinkle the remaining pine nuts and fresh savory, then bake for about 30 minutes until the tart is crisp and nicely golden.
To finish, enjoy warm or at room temperature with a Spring beer!
0 servings
4
EN 
TH