Oven-dried tomato and taleggio tart with pesto recipe

By Debbie Major

  1. Serves 6
  2. Takes 15 minutes to make, 35 minutes to cook, plus 20 minutes chilling
  3. Rating

This rustic recipe showcases the intense flavour of the British tomato, in a wonderful tart.

tried and tested
Oven-dried tomato and taleggio tart with pesto


  1. 500g chilled block puff pastry
  2. Plain flour for dusting
  3. 1 tbsp extra-virgin olive oil, plus extra to grease
  4. 250g taleggio cheese, thinly sliced
  5. 24 oven-dried tomatoes
  6. Small fresh basil leaves to garnish
  7. For the pesto
  8. 40g fresh basil leaves
  9. 25g pine nuts
  10. 1 small garlic clove, crushed
  11. 4 tbsp olive oil
  12. 25g finely grated parmesan


  1. 1. 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.
  2. 2. Preheat the oven to 200°C/fan180°C/gas 6. For the tart, roll out the puff pastry on a lightly floured surface into a 23cm x 33cm rectangle. Lift it onto a lightly greased baking sheet, prick here and there with a fork and chill for 20 minutes, then blind bake for 18-20 minutes until crisp and golden. Remove from the oven, carefully turn over and bake for 5 minutes more, then remove and carefully flip back over once more.
  3. 3. Spread 3 tbsp of the pesto over the pastry, leaving a 2.5cm border all around. Arrange the taleggio slices and oven-dried tomatoes on top. Drizzle over 1 tbsp oil and bake for another 5-7 minutes until the cheese has just melted.
  4. 4. Remove from the oven and cut into 8 pieces. Scatter with a few small basil leaves and serve warm.

Nutritional info

PER SERVING 621kcals, 46.9g fat (20.3g saturated), 17.8g protein, 34.1g carbs (2.9g sugars), 1.8g salt, 0.6g fibre

Wine Recommendation

WINE NOTE Pick a dry Italian white with a subtle herby note for the pesto – perhaps a Vermentino or Gavi.


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