It’s certainly not as pretty as I had imagined this Pesto Potato Parmesan Pastry “Petals” meal to be, but it sure is tasty.
I have quite the artistic imagination. I see the beautiful, creative outcome SO clearly in my mind. I hear the songs and notes so beautifully. And then, when the hand hits the paper and the voice emits in the air – all hell breaks loose.
That’s the beauty of imagination.
Thus, bake this beautiful pastry-petaled pesto and Parmesan, potato pie. Imagine the beauty of the rosettes. Inhale the aromas. And, accept the outcome – pretty or not – it’s positively delectable.
Pesto Potato Parmesan Pastry
Pesto Potato Parmesan Pastry
2 puff pastry sheets, thawed
1 cup Homemade (or store bought) Basil Pesto
4 medium red potatoes, very thinly sliced, lengthwise
1/2 cup Parmesan cheese, grated
Preheat the oven to 400 degrees.
Roll out the puff pastry between 2 sheets of parchment paper (one sheet at a time). Slice into 5, long lengths.
Drizzle with Homemade Pesto.
Layer with thin slices of potato.
Roll each length and position in a 9″ baking dish.
Bake for 15 minutes.
Remove from the oven and top with grated cheese.
Return to the oven and bake an additional 10 minutes, until the pastry is puffy and golden brown and the cheese is bubbling.
Cool for at least one hour before breaking apart into rosettes or simply slicing and serving.
