Butterdej tart with green pesto, feta and squash

Ingredients for Butterdej tart with green pesto, feta and squash

Instructions for Butterdej tart with green pesto, feta and squash

To prepare the Butterdej tart with green pesto, feta and squash recipe, please follow these instructions:

Cover a lightly-oiled pie or oven-proof dish with the 3 plates so they patch slightly over each other.

Brush the edges with a teaspoonful egg.

Mix the cream fraiche and pesto together and butter it on the butterdejs bottom.

Peel squash with a carrot peel and keep peeling off strips. Cut the loop into the rings.

Squash and onions blend in a bowl, with a little oil, salt and garlic sprouts. Then spread them over the pudo-bottomed pesto bottom.

Distribute fat over it, amount of your choice (I spent about 1/4 block-feta).

Finally cut the peppers into slices and the advantage over it.

Pour the pie into a 200 degree hot oven for approx. 15-20 minutes until the edges have got color.


tips:
Can be served as main course with baked potatoes and cold dressing or as meat accessories.