Ingredients

Steps

• Preheat the oven to 200°C.
• Layer filo pastry squares on a baking sheet, crumpling slightly and brushing each layer with beaten egg.
• Bake the pastry for 5-6 minutes until golden-brown.
• Top the crisp pastry with Taleggio slices and chopped rocket.
• Blend olive oil, pine nuts, garlic, and rocket in a food processor until smooth to make pesto.
• Drizzle the tart with rocket pesto and garnish with a poached egg.