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.
The base is a a feuilletage, but savoury this time, topped with the concentrated flavours of Italian cuisine: pesto, tomatoes and Parmesan.
10,5634.2/5 for 37 ratings
Last modified on: September 8th 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
How long does it take?
Time required for this recipe:
Keeping: Should be eaten the day it is made, otherwise the pastry will quickly go soft.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 46 min. | 13 min. | 59 min. |
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?
Step by step recipe
Stage 1 - 25 min.
Cook the puff pastry as a "feuilletage", as explained here, but unsweetened and simply glaze.
Set aside.
Set aside.
Stage 2 - 4 min.
Cut the hard stalk end out of 1 kg tomatoes.
Stage 3 - 8 min.
Stage 4 - 3 min.
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.
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.
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).
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.
Arrange the tomato slices evenly on top.
Stage 7 - 2 min.
Top with a little grated Parmesan.
Stage 8 - 10 min.
Bake for 10 minutes, more to heat through than cook properly.
Serve warm or cold.
Serve warm or cold.
Remarks
Just before servimg, you can drizzle a little herb olive oil over the top, if you wish.
Nutritional information
How much will it cost?
- For 1 : 9.11 €
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: Spaghetti Bolognese, Tomato pesto, Pan bagnat, Mediterranean toast, Small ratatouille with , ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Fine multi-tomato tart, Mini lemon millefeuilles, Crusty pistachio, almond and apricot flan, Saint Honoré cake, ... All |
 | Pesto: You can get more informations, or check-out other recipes which use it, for example: Genoese croque-monsieur, Fried egg in bread, Pasta with pesto and preserved tomatoes, Italian toast, Pesto crackers, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Flaky brownie brioche, Mouna, Brioche galette, Gâteau Basque , ... All |
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