This puff pastry snowflake tart with Grana Padano walnut pesto is perfect for sharing at parties. Serve with plenty of Prosciutto di San Daniele so that everyone can help themselves.
This post was created in collaboration with Grana Padano and Prosciutto di San Daniele.
Christmas festivities maybe (just) behind us, but already they seem kinda far away. Our beautiful tree was up until only two days ago and I am already missing it. My kids, undaunted, are counting down till the next Christmas and I have held on to a bit of the magic by leaving the twinkling light decorations up on our living room window…
January tends to be a bit of miserable month anyhow – dark days, cold weather, taxes due, everyone on a diet or booze break… Well I say BOO to all that! Why not defiantly celebrate the new year with some good food and in good company? I plan to do just that and have organised a big gathering at then end of the month – something to look forward to instead of dwelling on what’s past.
I am notoriously behind schedule whenever I plan any kind of party, usually still running around with wet hair and no shoes while the guests have already arrived. But as long as I have at least one dish than can be shared and able to keep a ravenous crowd satisfied am I not too panicked!
This puff pastry snowflake tart looks oh-so-pretty, but it’s actually really easy and even fun to make. I have filled mine with delicious walnut and Grana Padano pesto, which takes but minutes to prepare in a blender and is delicious in its own right.
If you can find round sheets of puff pastry (Ocado sells them in the UK) then your prep time is next to nothing. But even if you can’t source them, use puff pastry blocks and roll them out as large as possible to cut out two big rounds.
Spread the pesto evenly over the bottom pastry layer and then sandwich with a second piece of equal size. Place a glass or ramekin in the centre then divide the pastry into 24 or up to 32 pieces.
Remove the ramekin and then twist the pastry pieces, in pairs, inwards and seal together at the edges. Brush with egg wash and add a little more grated Grana Padano over the top, then bake until golden and fragrant.
Serve your puff pastry snowflake with Grana Padano walnut pesto with a platter of Prosciutto di San Daniele on the side and let your guests help themselves! Add a few dishes of marinated olives and some wine and you got yourselves a party 😉
Prosciutto di San Daniele and Grana Padano Cheese have been recognised by the European Union as Protected Designation of Origin (PDO) products since 1996. Look out for the Protected Designation of Origin symbol, which is an assurance of quality.
- For the walnut pesto
- 60 g | 2oz - 2 large handfuls fresh basil
- 125 | 4 1/2 oz | 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)
- For the puff pastry snowflake
- 2 x 230g | 8oz pre-rolled round puff pastry sheets
- or 2x500g | 1lb puff pastry blocks
- 1 egg lightly beaten
- a little grated Grana Padano to sprinkle
- plenty of Prosciutto di San Daniele to serve
- Put all the ingredients for the pesto in a high speed blender and process until smooth. Taste and add salt to taste, if required.
- Preheat the oven to 180C (350F) and position a shelf in the centre.
- Place your bottom sheet of puff pastry on a piece of baking paper (or the paper it came rolled in).
- Spread the pesto in an even layer, leaving a small border around the edge.
- Drape the second puff pastry sheet over a rolling pin and position it over the bottom sheet. Press the edges lightly to seal.
- Position 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).
- Twist the pastry pieces, in pairs, inwards twice and then seal at the ends.
- Brush the puff pastry snowflake with egg wash and sprinkle with a little grated cheese.
- Bake for 25-30 minutes until golden and fragrant.
- Transfer your snowflake onto a large platter and serve with a platter of prosciutto slices so that everyone can help themselves.
Serve leftover pesto with pasta, spread over crostini, or use it to flavour soups.