Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, taleggio, vegetable and almond tart. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Take the partially cooked tart base out of the oven and, if the centre has risen, gently flatten it with the back of a wooden spoon. Spoon the spinach onto the pastry, then put the squash and fennel on top. Distribute the cheese over the top, too.
Taleggio, vegetable and almond tart is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Taleggio, vegetable and almond tart is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this 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:
- Make ready Puff pastry (follow puff pastry recipe or use shop brought)
- Get Tomato base
- Prepare Tin tomato 400g
- Prepare 2 garlic cloves (squashed)
- Make ready 15 ml balsamic vinegar
- Get 1 shallot (sliced finely)
- Make ready 15 ml Olive oil
- Take Topping
- Take 75 gram taleggio
- Prepare Red pepper
- Make ready Courgette (sliced)
- Take Aubergine (sliced)
- Prepare 50 g Toasted Almond
- Get Parsley
- Prepare 15 ml olive oil
Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats' cheese and. For the pesto, put the basil, pine nuts, garlic and oil into a mini food processor or pestle and mortar and blend/grind until smooth. Transfer to a small bowl, then stir in the parmesan and a little salt. Spoon the jam into the pastry case and use a pastry brush to coat the base of the tart.
Instructions 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
Scatter the prunes onto the base of the tart and cover with the almond mixture. Remove the bowl from the mixer and stir in the almond flour, then the rum or vanilla extract, almond extract, and salt. Spread the frangipane in the cooled tart dough. Halve the nectarines and slice them into eighths. See great recipes for Dark Choc Almond Brownies with Cheese Toppings too!
So that’s going to wrap it up for this special food taleggio, vegetable and almond tart recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
