500g chilled block puff pastry
Plain flour for dusting
1 tbsp extra-virgin olive oil, plus extra to grease
250g taleggio cheese, thinly sliced
24 oven-dried tomatoes
Small fresh basil leaves to garnish
For the pesto
40g fresh basil leaves
25g pine nuts
1 small garlic clove, crushed
4 tbsp olive oil
25g finely grated parmesan
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. 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. 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. Remove from the oven and cut into 8 pieces. Scatter with a few small basil leaves and serve warm.
- WINE NOTE Pick a dry Italian white with a subtle herby note for the pesto – perhaps a Vermentino or Gavi.