Taleggio, vegetable and almond tart.

Taleggio, vegetable and almond tart Taleggio, vegetable and almond tart highly diverse and have mind taste that unique. Several kinds of Taleggio, vegetable and almond tart recipes are also sufficient easy to process and do not take lengthy. Even though not everyone likes Taleggio, vegetable and almond tart food, nowadays few people are getting attached and like the sundry Taleggio, vegetable and almond tart foods on hand. This could be visible than the number of restaurants that supply Taleggio, vegetable and almond tart as one of the serving. 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

  1. Prepare of Puff pastry (follow puff pastry recipe or use shop brought).
  2. It's of Tomato base.
  3. It's of tomato 400g.
  4. You need of garlic cloves (squashed).
  5. You need of balsamic vinegar.
  6. It's of shallot (sliced finely).
  7. It's of Olive oil.
  8. You need of Topping.
  9. You need of taleggio.
  10. You need of Red pepper.
  11. It's of Courgette (sliced).
  12. You need of Aubergine (sliced).
  13. Prepare of Toasted Almond.
  14. Prepare of Parsley.
  15. You need of olive oil.

Taleggio, vegetable and almond tart step by step

  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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