Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, taleggio, vegetable and almond tart. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Taleggio, vegetable and almond tart is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Taleggio, vegetable and almond tart is something that I have loved my whole life.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook taleggio, vegetable and almond tart using 15 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Taleggio, vegetable and almond tart:
- Prepare Puff pastry (follow puff pastry recipe or use shop brought)
- Prepare Tomato base
- Take Tin tomato 400g
- Prepare 2 garlic cloves (squashed)
- Make ready 15 ml balsamic vinegar
- Prepare 1 shallot (sliced finely)
- Make ready 15 ml Olive oil
- Prepare Topping
- Get 75 gram taleggio
- Prepare Red pepper
- Get Courgette (sliced)
- Make ready Aubergine (sliced)
- Make ready 50 g Toasted Almond
- Take Parsley
- Take 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 is going to wrap it up with this special food taleggio, vegetable and almond tart recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
