Taleggio, vegetable and almond tart.
You can cook Taleggio, vegetable and almond tart using 15 ingredients and 8 steps. Here is how you cook that.
Ingredients of Taleggio, vegetable and almond tart
- You need of Puff pastry (follow puff pastry recipe or use shop brought).
- You need of Tomato base.
- You need Tin of tomato 400g.
- Prepare 2 of garlic cloves (squashed).
- Prepare 15 ml of balsamic vinegar.
- Prepare 1 of shallot (sliced finely).
- Prepare 15 ml of Olive oil.
- Prepare of Topping.
- It's 75 gram of taleggio.
- It's of Red pepper.
- You need of Courgette (sliced).
- It's of Aubergine (sliced).
- You need 50 g of Toasted Almond.
- Prepare of Parsley.
- It's 15 ml of olive oil.
Taleggio, vegetable and almond tart instructions
- Turn your oven to 210 fan and allow to preheat..
- Prepare the whole red pepper by lightly brushing with olive oil and season with salt and pepper. Wrap in foil and roast for 30 minutes or until collapsing..
- Prepare the tomato base by adding 10ml of olive oil into a small frying pan and then adding garlic and shallot until starting to colour. Pour in the chopped tomato and season..
- To avoid your sauce becoming to acidic in a seperate pan boil the balsamic vinegar and reduce by half and then add to the tomato sauce. Reduce your sauce for 15 minutes or until it becomes sticky..
- In a frying pan or griddle gently fry the aubergine and courgettes until lightly browned and season..
- Line a baking tray with baking paper and then prepare your puff pastry base by rolling into a rectangle and then score a border. Brush all over with milk and place on pastry lined tray and bake for 15 minutes or until golden brown..
- Once golden brown fill the inside of the tart cases with a thin layer of the reduced tomato sauce and top with taleggio, aubergine, courgette and peppers. Put tart back in the oven for 3-5 minutes or until cheese starts oozing..
- To finish the tart decorate with crushed toasted almonds, parsley and a drizzle of olive oil.