- 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
- 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.
- 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.
- 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.
- Remove from the oven and cut into 8 pieces. Scatter with a few small basil leaves and serve warm.
- Pick a dry Italian white with a subtle herby note for the pesto – perhaps a Vermentino or Gavi.