Puff pastry snowflake tart with walnut pesto
For the walnut pesto
60g | 2oz – 2 large handfuls fresh basil
125 | 4½ oz | 1 cup walnut pieces
60g | scant ½ cup freshly grated Grana Padano cheese
2 large garlic cloves, sliced
250ml | 1 cup olive oil
a little lemon juice (optional)
a little salt, to taste (optional)
For the puff pastry snowflake
2x 230g | 8oz pre-rolled round puff pastry sheets or 2x500g | 1lb puff pastry blocks
1 egg, lightly beaten
grated Grana Padano to sprinkle
plenty of Prosciutto di San Daniele, to serve
Put all the ingredients for the pesto in a high speed blender and process until smooth. Taste and add salt to taste, if required.
Preheat the oven to 180C (350F) and position a shelf in the centre.
Place your bottom sheet of puff pastry on a piece of baking paper (or the paper it came rolled in).
Spread the pesto in an even layer, leaving a small border around the edge.
Drape the second puff pastry sheet over a rolling pin and position it over the bottom sheet. Press the edges lightly to seal.