Taleggio, vegetable and almond tart
Taleggio, vegetable and almond tart

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, taleggio, vegetable and almond tart. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

A mildly-flavoured whole cows' milk cheese from northern Italy with a soft texture and a fruity, creamy character. Made in square blocks, Taleggio has a pungent aroma that becomes more pronounced as the cheese ages. It is protected by an EU PDO which means that it can only be.

Taleggio, vegetable and almond tart is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Taleggio, vegetable and almond tart is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can have taleggio, vegetable and almond tart using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Taleggio, vegetable and almond tart:
  1. Prepare Puff pastry (follow puff pastry recipe or use shop brought)
  2. Prepare Tomato base
  3. Prepare Tin tomato 400g
  4. Prepare 2 garlic cloves (squashed)
  5. Get 15 ml balsamic vinegar
  6. Make ready 1 shallot (sliced finely)
  7. Prepare 15 ml Olive oil
  8. Take Topping
  9. Make ready 75 gram taleggio
  10. Take Red pepper
  11. Make ready Courgette (sliced)
  12. Take Aubergine (sliced)
  13. Prepare 50 g Toasted Almond
  14. Prepare Parsley
  15. Make ready 15 ml olive oil

Each almond tart is made with ground almonds and decorated with flaked almonds too. Beat the butter so it's really soft, then add sugar, ground almonds, egg yolk and almond extract. Add the zucchini and toss to coat. Sprinkle with the parsley, almonds and.

Instructions to make 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

Here, she shares her Wild Mushroom, Taleggio & Fig Tarts — a savory, gluten free dish that's perfect as we transition from summer to fall. Also, the addition of almond flour gives it a bit more of a flaky texture and nutty flavor. Any tips for working with the dough? Because there is no gluten in this dough. These tasty little tarts, with their sweet, ground almond filling, are a wonderful finish to a light summer meal.

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