Puff pastry snowflake tart with walnut pesto

This delicious puff pastry snowflake filled with walnut pesto makes an impressive appetiser and is perfect for serving at parties.

📝 Ingredients

• 60 g 2 large handfuls fresh basil
• 125 (1 cup) walnut pieces
• 60 g | scant 1/2 cup freshly grated Grana Padano cheese
• 2 large garlic cloves (sliced)
• 250 ml | 1 cup olive oil
• a little lemon juice (optional)
• a little salt (to taste (optional))
• 2 x 230g | 8oz pre-rolled round puff pastry sheets
• 1 egg (lightly beaten)
• a little grated Grana Padano to sprinkle
• plenty of Prosciutto di San Daniele (to serve)

👨‍🍳 Instructions

1. 1Put all the ingredients for the pesto in a high speed blender and process until smooth. Taste and add salt to taste, if required.
2. 2Preheat the oven to 180C (350F) and position a shelf in the centre.
3. 3Place your bottom sheet of puff pastry on a piece of baking paper (or the paper it came rolled in).
4. 4Spread the pesto in an even layer, leaving a small border around the edge.
5. 5Drape the second puff pastry sheet over a rolling pin and position it over the bottom sheet. Press the edges lightly to seal.
6. 6Position a ramekin in the centre. Use a sharp knife to cut the pastry into quarters and then cut each quarter in half and so on until you have divided your tart into 24 pieces (or just an equal number of pieces).
7. 7Twist the pastry pieces, in pairs, inwards twice and then seal at the ends.
8. 8Brush the puff pastry snowflake with egg wash and sprinkle with a little grated cheese.
9. 9Bake for 25-30 minutes until golden and fragrant.
10. 10Transfer your snowflake onto a large platter and serve with a platter of prosciutto slices so that everyone can help themselves.