Definitive fennel olive and spinach pesto tart
Ingredients
- FOR THE PUFF PASTRY
- 250 grams unsalted butter, softened (for lamination)
- 50 grams plain flour (for lamination)
- 250 grams plain flour
- 135 grams water
- 50 grams unsalted butter
- 5 grams lemon juice
- 8 grams salt
- FOR THE TART TOPPINGS
- 100 grams olives (I used 50g black and 50g kalamata)
- 40 milliliters extra-virgin olive oil
- 1 large fennel (or 2 small ones)
- 1 lemon, juiced
- 50 grams fresh spinach leaves
- 20 grams walnuts
- 20 milliliters water
- 1 small garlic clove
- Salt and pepper, to taste
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