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Summer Veggie Pesto Plait

Makes 1 large 

A perfectly easy and impressive veggie main or side dish brimming with farmers market goodness!

1/2 sheet all butter puff pastry (DuFour or Trader Joes), defrosted but chilled

1 large responsibly laid chicken or duck egg, beaten

1/4 cup pesto 

2 large garlic cloves crushed

2 tbsp fresh oregano or 1 tsp dried

1/2 cup crumbled feta (optional)

2 cups various summer veggies (squash, onion, tomatoes, pepper, eggplant, etc)

3 tbsp avocado oil

Preheat the oven to 375F. To roast veggies, toss veggies in oil and lay in a single layer on a baking sheet and roast till softened about 20-30 minutes depending on the veggie and their size.  Remove and mix with herbs, garlic, and cheese if using.  On a piece or parchment paper, stretch or roll out the pastry to the thickness of leather.  Cut 1/2 inch diagonal cuts on either long side of the pastry (equal on both sides) leaving about a 3 inch strip down the center for the veggies. Place veggies down the center and drizzle with pesto. Cross over one strip on one side then the other side alternating over the veggie mixture and continuing to the bottom of the pastry.  Brush all over with egg and bake on a baking sheet for 20-30 minutes until lightly browned and crisp.  Cut across to serve. 

Pesto

1/4 cup pistachios 

1 1/2 cups each of basil and spinach

2 tbsp lemon juice

1/3 cup extra virgin olive oil 

1 large garlic clove crushed

1/4 cup parmesan (optional)

Mix all in blender on medium until combined but still a little chunky.