- 4 x 10cm/4in squares ready-made filo pastry
- 1 free-range egg, beaten
- 85g/3oz Taleggio cheese, sliced
- 1 tbsp chopped rocket
- 2 tbsp olive oil
- 3 tbsp pine nuts
- 1 garlic clove, peeled
- large handful rocket
- salt and freshly ground black pepper
- 1 free-range egg, poached
- Preheat the oven to 200C/400F/Gas 6.
- Place one square of filo pastry onto a non-stick baking sheet, crumple slightly and brush with beaten egg. Place another piece of pastry on top and again brush with egg. Repeat with the remaining pastry and egg.
- Place the baking sheet into the oven and bake the pastry for 5-6 minutes, or until golden-brown and crisp.
- Sprinkle the top of the pastry with the Taleggio slices and rocket and set aside.
- For the rocket pesto, place all the pesto ingredients into a small food processor and blend until smooth.
- To serve, place the tart onto a serving plate, drizzle with the rocket pesto and top with a poached egg.