Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, summer's end savory pastry. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Summer's End Savory Pastry is one of the most favored of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Summer's End Savory Pastry is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have summer's end savory pastry using 4 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Summer's End Savory Pastry:

1. Take 1 package puff pastry (I used refrigerated pastry. It also can be found in the freezer section.)
2. Prepare 1/4 cup thinly sliced alliums (your choice–I used shallots & garlic) caramelized in olive oil
3. Prepare 2 Tablespoons toasted nuts, your choice. (I used pine nuts but walnuts, pistachios or almonds would be equally good.)
4. Make ready 2-3 Tablespoons pesto (to taste)

Double cheese & spring vegetable tart. Peach Ginger Cream Cheese Pastry Cups. Pastry chef Toni Roberts likes to prepare these for summer brunches at the Ritz Carlton Chicago, but the mini tarts also make a sweet ending to dinner, topped with a scoop of ice cream. Tuck into savoury delights in the sunshine with our easy savoury summer bakes.

Instructions to make Summer's End Savory Pastry:

1. Preheat oven to 425 Fahrenheit
2. Line a baking sheet with parchment paper.
3. Follow puff pastry manufacturer's directions for preparing it for baking & place it on the parchment paper in one layer.
4. Spread your allium mixture on half the pastry sheet.
5. Sprinkle the toasted nuts on the alliums.
6. Spread pesto on the other half of the pastry sheet.
7. Fold the pastry in half, placing the pesto atop the alliums.
8. Use a fork to crimp the edges all around.
9. For a glossy golden top, brush with an egg wash. (I skipped this step.)
10. Bake 15-20 minutes, until pastry turn golden
11. While the pastry is still hot, cut into serving sizes, your choice how many.
12. Serve room temperature & enjoy!

Pastry chef Toni Roberts likes to prepare these for summer brunches at the Ritz Carlton Chicago, but the mini tarts also make a sweet ending to dinner, topped with a scoop of ice cream. Tuck into savoury delights in the sunshine with our easy savoury summer bakes. From herby scones to hearty pies, these recipes are packed with flavour and ideal for enjoying alfresco. Probably the most useful and versatile pastry, shortcrust is a crumbly pastry that is ideal for both sweet and savoury pies and tarts. Perhaps less time for non-meat pasties.

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