Taleggio, vegetable and almond tart
Cooking Instructions
- 1
Turn your oven to 210 fan and allow to preheat.
- 2
Prepare the whole red pepper by lightly brushing with olive oil and season with salt and pepper. Wrap in foil and roast for 30 minutes or until collapsing.
- 3
Prepare the tomato base by adding 10ml of olive oil into a small frying pan and then adding garlic and shallot until starting to colour. Pour in the chopped tomato and season.
- 4
To avoid your sauce becoming to acidic in a seperate pan boil the balsamic vinegar and reduce by half and then add to the tomato sauce. Reduce your sauce for 15 minutes or until it becomes sticky.
- 5
In a frying pan or griddle gently fry the aubergine and courgettes until lightly browned and season.
- 6
Line a baking tray with baking paper and then prepare your puff pastry base by rolling into a rectangle and then score a border. Brush all over with milk and place on pastry lined tray and bake for 15 minutes or until golden brown.
- 7
Once golden brown fill the inside of the tart cases with a thin layer of the reduced tomato sauce and top with taleggio, aubergine, courgette and peppers. Put tart back in the oven for 3-5 minutes or until cheese starts oozing.
- 8
To finish the tart decorate with crushed toasted almonds, parsley and a drizzle of olive oil
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