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Vegetable Pesto Puff Pastry Tart

Christine Gallary
  • minutes
  • Serves 8 to 12

INGREDIENTS

1 lb

Tomatoes

2

Zucchini or summer squash (about 10 ounces), medium

1/2 cup

Basil pesto

1

Black pepper, Freshly ground

1 tsp

Kosher salt

1/4 tsp

Red pepper flakes

1

(14- to 17-ounce) package Puff pastry, frozen

2 1/2 oz

Feta cheese