330171-1-eng-GB_6425

Oven-dried tomato and taleggio tart with pesto

  • for 6 people
  • Takes 15 minutes to make, 35 minutes to cook, plus 20 minutes chilling
  • Easy
This rustic recipe showcases the intense flavour of the British tomato.

Nutritional info per serving

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

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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.

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

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