Tomato feuilleté with pesto

Step by step recipe:

  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 glazed with beaten egg.

    Set aside.
  2. 4 min.Tomato feuilleté with pesto : Photo of step #2
    Cut the hard stalk end out of 1 kg tomatoes.
  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.
  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.
  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).
  6. 4 min.Tomato feuilleté with pesto : Photo of step #6
    Arrange the tomato slices evenly on top.
  7. 2 min.Tomato feuilleté with pesto : Photo of step #7
    Top with a little grated Parmesan.
  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.

Source:

Home made.

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