Cooking-ez.com

1,059 easy and fully explained recipes, with 12,866 photos and 77 videos

Tomato feuilleté with pesto

This is a fairly simple recipe, but the result is an elegant, thin tart, bursting with delicious Italian colour.

The base is a a feuilletage, but savoury this time, topped with the concentrated flavours of Italian cuisine: pesto, tomatoes and Parmesan.

11,7664.2/5 for 37 ratings

Grade this recipe:

Last modified on: September 8^th 2018

For 1 , you will need:

1 220 g Puff or flaky pastry (pâte feuilletée)
2 20 g beaten egg
3 1 kg tomato
4 fine (or table) salt
5 4 tablespoons olive oil
6 150 g Pesto
7 30 g Parmigiano reggiano (Parmesan) (optional)
Total weight: 1,480 grams

Change those ingredients for: 1 2 s 3 s

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
46 min.	13 min.	59 min.

Keeping: Should be eaten the day it is made, otherwise the pastry will quickly go soft.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Step by step recipe

Stage 1 - 25 min.

Tomato feuilleté with pesto : Photo of step #1

Cook the puff pastry as a "feuilletage", as explained here, but unsweetened and simply glaze.

Set aside.

Stage 2 - 4 min.

Tomato feuilleté with pesto : Photo of step #2

Cut the hard stalk end out of 1 kg tomatoes.

Stage 3 - 8 min.

Tomato feuilleté with pesto : Photo of step #3

Slice the tomatoes evenly (a mandolin is ideal for this).Salt the tomatoes on both sides and arrange on a wire rack (or several).

Leave to drain for at least 30 minutes.

Stage 4 - 3 min.

Tomato feuilleté with pesto : Photo of step #4

Pour 4 tablespoons olive oil into a large frying pan on high heat.

When really hot, add the tomato slices and sauté rapidly for just 30 seconds on each side.

Sauté all the tomatoes in batches, then set aside.

Stage 5 - 3 min.

Tomato feuilleté with pesto : Photo of step #5

Preheat the oven to 390°F (200°C).

Once the feuilletage has cooled, spread thinly with an even layer of pesto (a palette-knife is the best tool for this).

Stage 6 - 4 min.

Tomato feuilleté with pesto : Photo of step #6

Arrange the tomato slices evenly on top.

Stage 7 - 2 min.

Tomato feuilleté with pesto : Photo of step #7

Top with a little grated Parmesan.

Stage 8 - 10 min.

Tomato feuilleté with pesto : Photo of step #8

Bake for 10 minutes, more to heat through than cook properly.

Serve warm or cold.

Remarks

Just before servimg, you can drizzle a little herb olive oil over the top, if you wish.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,564 Kcal or 10,735 Kj	50 gr	125 gr	208 gr
128 %	19 %	12 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
173 Kcal or 724 Kj	3 gr	8 gr	14 gr
9 %	1 %	1 %	2 %

Per
Energetic value	Proteins	Carbohydrates	Fats
2,564 Kcal or 10,735 Kj	50 gr	125 gr	208 gr
128 %	19 %	12 %	31 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 : 9.11 €

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)

	Tomato: You can get more informations, or check-out other recipes which use it, for example: Fried eggs with tomatoes, Tomato meat balls, Tabbouleh, Stuffed tomatoes and courgettes, Tomatoes Macédoine , ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Yvetot Douillons, Mini palmiers, Apple semelles (flat apple tarts), Small cheese and bacon rolls , Apple Pie, ... All
	Pesto: You can get more informations, or check-out other recipes which use it, for example: Pasta with pesto and preserved tomatoes, Olive and pesto bread, Fried egg in bread, Pesto crackers, Loaf for "les filles'", ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom pie, Caramelised apple pie, Apple and Blackcurrant Brioche Pies, 3-fruit brioche loaf, Eggs in brioche nests, ... All

Other recipes you may also like

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
72,588 14/5 for 1 ratings 40 min.

Crème brulée

Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
186,151 74.3/5 for 7 ratings 4 hours 38 min.

Soft fruits in sabayon

This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
79,5833.9/5 for 18 ratings 46 min.

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
110,1485/5 for 1 ratings 49 min.

European glass

A little dessert that's rather long to make, but which will always impress your guests. Layered in a glass: a jellied red fruit coulis, a layer of pineapple charlotte cream, a layer of kiwi coulis, topped with a peeled clementine segment. It's "european" because it resembles the italian flag, and in...
69,9995/5 for 1 ratings 2 hours 29 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.