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Parve
Easy
10 Servings
Allergens 
1 Hour
Diets
This pesto flaky dough tart is extremely versatile. You can make it as a tart or as individual servings. Although this recipe features fish, this can be made with any protein topping of your choice. You can even make it dairy by replacing the fish with some crumbled feta cheese. This tart is a great appetizer for a Yom Tov meal.
1 and 1/2 pounds (680 grams) turbot or chicken
1 teaspoon chili-lime spice
1/4 teaspoon salt
3 tablespoons olive oil
1 15-ounce (425-gram) Gefen Puff Pastry Sheet or 10 mini puff pastry squares
2 heaping tablespoons ready-made pesto,such as Ta’amti, divided
4 cubes Gefen Frozen Garlic, divided
1/4 cup Gefen Sliced Black Olives
2 tablespoons Tuscanini Sun-Dried Tomatoes, thinly sliced
4 fresh bay leaves, sliced into ribbons
spicy mayo or pesto mayo, for garnish
2 tablespoons olive oil
1 small onion, cut in small chunks
1 red pepper, cut in small chunks
1 yellow pepper, cut in small chunks
1 orange pepper, cut in small chunks
1 fancy zucchini, sliced in half-moons
salt, to taste
pepper, to taste
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Sprinkle the turbot or chicken with chili-lime spice and salt, then drizzle with olive oil and rub it all in. Bake for 20 minutes uncovered (if using chicken, bake covered). When done, remove from oven and flake with a fork.
To prepare the vegetables, heat olive oil in a saucepan.
Add the onion and sauté for three minutes. Then add the rest of the vegetables.
Sprinkle with salt and pepper and sauté for five minutes — not longer, you want the vegetable to remain crispy.
To prepare the tart, cut the pastry dough in half. Roll the dough to fit a 14-inch (36-centimeter) rectangle tart pan with a removable bottom. Spray the tart pan well and press the dough into the pan.
Smear each dough with half of the pesto and garlic. Bake for 35–40 minutes, or until golden. The middle won’t be completely crispy, which is fine, and the dough will shrink a bit.
If you want to make individual squares, just smear some pesto and garlic in the center of each square and bake on a baking sheet for 30–35 minutes, or until golden.
Place some flaked fish onto each tart or square, then top with vegetables, olives, sun-dried tomatoes, and bay leaves.
Garnish with a drizzle of spicy mayo, pesto mayo, or your favorite dressing.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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