Pesto sun pie
- 2 Discs of puff pastry
- 150 g Pesto host
- 50 g Pine nuts
- 1 Egg yolk
- To make your tart, start by preheating the oven to 180 ° C. Place the first puff pastry disk on a baking sheet lined with parchment paper. Spread the green pesto over the dough, making sure to leave a border of about 2 cm.
- Moisten the border with water then cover with the second disc of puff pastry. Weld the edges well by pressing with your fingers. Brush the egg yolk paste with a brush.
- Arrange an inverted glass in the center of the dough and cut 24 strips from the center out. Remove the glass and twist each strip of dough gently turning so that it does not tear at the base. Sprinkle the remaining pine nuts on top of your pie and bake for about 40 minutes.