Recipe of Ultimate Taleggio, vegetable and almond tart

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, taleggio, vegetable and almond tart. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Taleggio, vegetable and almond tart is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Taleggio, vegetable and almond tart is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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. Get Puff pastry (follow puff pastry recipe or use shop brought)
2. Take Tomato base
3. Prepare Tin tomato 400g
4. Get 2 garlic cloves (squashed)
5. Make ready 15 ml balsamic vinegar
6. Get 1 shallot (sliced finely)
7. Get 15 ml Olive oil
8. Take Topping
9. Make ready 75 gram taleggio
10. Prepare Red pepper
11. Take Courgette (sliced)
12. Prepare Aubergine (sliced)
13. Make ready 50 g Toasted Almond
14. Prepare Parsley
15. Prepare 15 ml olive oil

Instructions 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

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