Taleggio, vegetable and almond tart
Taleggio, vegetable and almond tart

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, taleggio, vegetable and almond tart. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Taleggio, vegetable and almond tart step by step. Prepare the whole red pepper by lightly brushing with olive oil and season with salt and pepper. Add the parsley and lemon zest, season, then break in three quarters of the taleggio. Take the walnut pastry out of the fridge and line a large baking tray with baking paper.

Taleggio, vegetable and almond tart is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Taleggio, vegetable and almond tart is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook taleggio, vegetable and almond tart using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Taleggio, vegetable and almond tart:
  1. Make ready Puff pastry (follow puff pastry recipe or use shop brought)
  2. Get Tomato base
  3. Take Tin tomato 400g
  4. Prepare 2 garlic cloves (squashed)
  5. Take 15 ml balsamic vinegar
  6. Make ready 1 shallot (sliced finely)
  7. Get 15 ml Olive oil
  8. Make ready Topping
  9. Make ready 75 gram taleggio
  10. Take Red pepper
  11. Make ready Courgette (sliced)
  12. Make ready Aubergine (sliced)
  13. Prepare 50 g Toasted Almond
  14. Make ready Parsley
  15. Prepare 15 ml olive oil

Arrange the potatoes and Taleggio alternately over the top and scatter with rosemary. Sprinkle the Parmesan over the filling and the pastry edges and drizzle with a little olive oil. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats' cheese and. Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings.

Steps to make Taleggio, vegetable and almond tart:
  1. Turn your oven to 210 fan and allow to preheat.
  2. 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.
  3. 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.
  4. 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.
  5. In a frying pan or griddle gently fry the aubergine and courgettes until lightly browned and season.
  6. 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.
  7. 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.
  8. To finish the tart decorate with crushed toasted almonds, parsley and a drizzle of olive oil

Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats' cheese and. Taleggio and similar cheeses have been around since Roman times, with Cicero, Cato the Elder, and Pliny the Elder all mentioning it in their writings. Add a crushed clove or two of garlic, some herbs, such as thyme. Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.

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