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Oven-dried tomato and taleggio tart with pesto

Published: 24 Apr 15
Updated: 18 Mar 24

6425

This taleggio tart recipe showcases the intense flavour of the British tomato. Serve it with a side salad for dinner or serve small slices as a starter.

6425

And we’ve got plenty more puff pastry recipes where that came from.

Easy
August 2012

Test kitchen approved

Serves 6
Takes 15 minutes to make, 35 minutes to cook, plus 20 minutes chilling

This taleggio tart recipe showcases the intense flavour of the British tomato. Serve it with a side salad for dinner or serve small slices as a starter.

And we’ve got plenty more puff pastry recipes where that came from.

Nutrition: per serving

Calories: 621kcals
Fat: 46.9g (20.3g saturated)
Protein: 17.8g
Carbohydrates: 34.1g (2.9g sugars)
Fibre: 0.6g
Salt: 1.8g

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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

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Method

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.
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.
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.