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Practical Method to Serving Yummy Taleggio, vegetable and almond tart

Wishing to dine Taleggio, vegetable and almond tart a luxurious restaurant's, but for a few causes are not able to go to restaurants. This site is going to guide you with useful ways on cooking a Taleggio, vegetable and almond tart like a famous chef made.

Taleggio, vegetable and almond tart

We hope you got insight from reading it, now let's go back to taleggio, vegetable and almond tart recipe. To cook taleggio, vegetable and almond tart you only need 15 ingredients and 8 steps. Here is how you achieve that.

To make an extraordinary Taleggio, vegetable and almond tart, here are the ingridients required:

  1. Use of Puff pastry (follow puff pastry recipe or use shop brought).
  2. Use of Tomato base.
  3. Prepare Tin of tomato 400g.
  4. Use 2 of garlic cloves (squashed).
  5. Get 15 ml of balsamic vinegar.
  6. Get 1 of shallot (sliced finely).
  7. Use 15 ml of Olive oil.
  8. Prepare of Topping.
  9. Prepare 75 gram of taleggio.
  10. Use of Red pepper.
  11. Take of Courgette (sliced).
  12. Prepare of Aubergine (sliced).
  13. Provide 50 g of Toasted Almond.
  14. Take of Parsley.
  15. Prepare 15 ml of olive oil.

After readying the ingridients, now you are ready to cook your appetizing Taleggio, vegetable and almond tart by following the guidances on this section:

  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.

Try making this light appetizer with the wild mushrooms that are gaining popularity at farmers' markets around the country. If you can't find Taleggio cheese, use a soft goat cheese instead. Gluten-free mushroom, taleggio and fig tarts. A few weeks ago when I was asked by Williams-Sonoma to create a tart recipe using some of their tart molds, I thought of late summer flavors. A mildly-flavoured whole cows' milk cheese from northern Italy with a soft texture and a fruity, creamy character.

Recipe : Taleggio, vegetable and almond tart

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step by step to make Taleggio, vegetable and almond tart

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