Ingredients

• 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

Directions

• 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.