Taleggio and Rocket Pesto Tart

Crispy filo pastry tart topped with melted Taleggio cheese, fresh rocket pesto, and a soft poached egg.

Vegetarian Quick Cheese Pesto Pastry

Estimated Nutrition

Calories

895.4

kcal / serving

895.4 kcal total

Carbs

26.5g

per serving

26.5 g total

Fat

72.8g

per serving

72.8 g total

Protein

38.2g

per serving

38.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Egg

Free-range, beaten

Taleggio Cheese

Sliced

piece

Egg

Free-range, poached

GrainsCereals

sheet

Filo Pastry

10cm squares, ready-made

NutsSeeds

tbsp

Pine Nuts

clove

Garlic

Peeled

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

Vegetables

tbsp

Rocket

Chopped

handful

Rocket

Large handful

Method

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.