Puff Pastry – 8, 10cm x 10cm squares
2 medium, sized tromboncino squash
1 wedge preserved lemon
Extra parmesan for sprinkling on tarts
1 cup parsley
1 cup mint
¼ cup sunflower seeds
2 cloves garlic
½ cup olive oil
¼ cup grated parmesan
Juice ½ lemon
Preheat the oven to 200 degrees. Place all of the pesto ingredients in to a food processor and blend until a fine chopped consistency. Season to taste with salt and pepper. Place the cut squares of puff pastry on flat oven trays lined with baking paper. Place a spoonful of the pesto in the middle of each puff pastry square. Slice the preserved lemon thinly and place a small amount on each tart. Slice the tromboncino and place the slices on top of the pesto leaving a 1cm border around every edge of the tarts. Sprinkle over some extra parmesan on top of each tart.
Whisk the egg in a bowl with a couple of drops of water to make an egg wash. Brush the edges of the tart with the egg wash. Place the tarts in the oven and cook for approx. 20 minutes until golden brown and puffed around the edges. Enjoy warm or cold with a side salad.