Hi, I am Laura. Today, we’re going to make taleggio, vegetable and almond tart recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Taleggio, vegetable and almond tart Recipe
Taleggio, vegetable and almond tart is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Taleggio, vegetable and almond tart is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can have taleggio, vegetable and almond tart using 15 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Taleggio, vegetable and almond tart:
- Prepare Puff pastry (follow puff pastry recipe or use shop brought)
- Take Tomato base
- Take Tin tomato 400g
- Get 2 garlic cloves (squashed)
- Take 15 ml balsamic vinegar
- Get 1 shallot (sliced finely)
- Take 15 ml Olive oil
- Get Topping
- Prepare 75 gram taleggio
- Get Red pepper
- Take Courgette (sliced)
- Make ready Aubergine (sliced)
- Make ready 50 g Toasted Almond
- Take Parsley
- Make ready 15 ml olive oil
Steps to make Taleggio, vegetable and almond tart:
- 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
So that is going to wrap this up for this distinctive dish taleggio, vegetable and almond tart recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
