6425 

Oven-dried tomato and taleggio tart with pesto

  • Serves 6
  • Takes 15 minutes to make, 35 minutes to cook, plus 20 minutes chilling
  • Easy
This tart recipe showcases the intense flavour of the British tomato. Serve it with a side salad for dinner, or serve small slices as a starter.

Nutritional info per serving

  • Calories621kcals
  • Fat46.9g (20.3g saturated)
  • Protein17.8g
  • Carbohydrates34.1g (2.9g sugars)
  • Fibre0.6g
  • Salt1.8g

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INGREDIENTS

  • 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

METHOD

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

From August 2012

Main Ingredients:

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