Easiest Way to Recipe Delicious Taleggio vegetable and almond tart

Without fail making ultimate Taleggio, vegetable and almond tart easy, fast, practical.

Good Evening every body, at this time you get present recipe Taleggio, vegetable and almond tart with 15 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 8 stages of easy cooking Taleggio, vegetable and almond tart.

Ingredients all Taleggio, vegetable and almond tart

1. Prepare : Puff pastry (follow puff pastry recipe or use shop brought).

2. Needed : Tomato base.

3. Needed Tin : tomato 400g.

4. Prepare 2 : garlic cloves (squashed).

5. Prepare 15 ml : balsamic vinegar.

6. Needed 1 : shallot (sliced finely).

7. Needed 15 ml : Olive oil.

8. Prepare : Topping.

9. Needed 75 gram : taleggio.

10. Needed : Red pepper.

11. Prepare : Courgette (sliced).

12. Needed : Aubergine (sliced).

13. Prepare 50 g : Toasted Almond.

14. Needed : Parsley.

15. Prepare 15 ml : olive oil.

If all ingredients Taleggio, vegetable and almond tart it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Taleggio, vegetable and almond tart

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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