It’s the Perky Pancake’s 5th birthday!! Happy Birthday to us! It’s fair to say that the timing of new blog posts hasn’t been the most consistent over the years – life gets in the way and sometimes the enthusiasm for posting dies a death – but my love affair with cooking, cookbooks, recipe searches, ingredients and of course eating is as strong as ever.
I was just putting together the list of recipes from “this time last year, etc” below and am proud of how my food photography has developed over the years. Some of my initial efforts were pretty shoddy but I’ve learnt a lot along the way and am still learning all the time. Increased use of Instagram as a social media platform has meant I’ve got so much inspiration at my fingertips and also more incentive to post better photos. Who doesn’t like a “like”?!
Whilst I usually try to post a pancake related recipe to celebrate the passing of another year here at Perky Pancake HQ but have sadly failed horribly this time round. So instead today’s 5 year landmark is being celebrated with a Roasted Vegetable and Pesto Tart. Tell me what says “celebration” more than that?!? Ha!
Whilst it’s no crepe cake, it is perfect for this beautiful summery weather. It’s designed to be eaten al fresco with an icy glass of white wine. It would also make a perfect starter for a dinner party – just divide the pastry into 4 squares and make individual tarts for a starter for 4. It’s so colourful, it would make a beautiful start to your feast!
Roasted Vegetable & Pesto Tart
Serves 2 as a main course
1 ready rolled shortcrust pastry sheet (mine was about 170g in weight)
1 medium courgette, sliced into 0.5cm rounds
1 small aubergine, sliced in half lengthways and then sliced into 0.5cm half moons
1 medium pepper, deseeded, halved lengthways and sliced into 0.5cm strips
1 medium red onion, halved lengthways and sliced into 0.5cm strips
A large handful cherry tomatoes, halved
1 tablespoon olive oil
3 tablespoons sun-dried tomato paste
3 tablespoons pesto
Salt & freshly ground black pepper
- Preheat the oven to 200ºc/180ºc/400ºf. Place the all the vegetables aside from the tomatoes on a large baking sheet and pour over the olive oil and a good pinch of salt. Mix around to ensure everything is covered lightly. Bake in the oven for 30 minutes until soft and deliciously roasted. Set aside (these can be made up to 48 hours in advance).
- Place the pastry sheet on a baking tray and prick the base with a fork. Bake in the oven for 12 minutes until lightly golden.
- Spoon the sun-dried tomato paste onto the base of the pastry and spread evenly across it. Lay the vegetables on top making sure they’re evenly distributed and dot the cherry tomatoes on top. Finish with dots of pesto all over the vegetables. Bake in the oven for 30-35 minutes until the pastry is golden around the edges. Serve immediately.