Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, taleggio, vegetable and almond tart. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Pour the mixture into the tart case, add the remaining cheese and season with pepper. Taleggio is an Italian soft cow's milk cheese. Make sure you check the label, as not all Taleggio is vegetarian. Taleggio and Hazelnut Tarts with honey, the perfect appetiser for any special occasion.
Taleggio, vegetable and almond tart is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Taleggio, vegetable and almond tart is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Take Puff pastry (follow puff pastry recipe or use shop brought)
- Prepare Tomato base
- Get Tin tomato 400g
- Prepare 2 garlic cloves (squashed)
- Prepare 15 ml balsamic vinegar
- Make ready 1 shallot (sliced finely)
- Take 15 ml Olive oil
- Prepare Topping
- Take 75 gram taleggio
- Take Red pepper
- Get Courgette (sliced)
- Get Aubergine (sliced)
- Take 50 g Toasted Almond
- Get Parsley
- Get 15 ml olive oil
Make sure you check the label, as not all Taleggio is vegetarian. Pour the mixture into the tart case, add the remaining cheese and season with pepper. Gather dough in a ball, flatten and roll out on floured board. Prepared frozen pastry makes quick work of this elegant tart, which can be served warm or at room temperature.
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
Gather dough in a ball, flatten and roll out on floured board. Prepared frozen pastry makes quick work of this elegant tart, which can be served warm or at room temperature. Try making this light appetizer with the wild mushrooms that are gaining popularity at farmers' markets around the country. If you can't find Taleggio cheese, use a soft goat cheese instead. Gluten-free mushroom, taleggio and fig tarts.
So that’s going to wrap it up with this exceptional food taleggio, vegetable and almond tart recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
