Tomato feuilleté with pesto


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.
20K 37 4.2
Grade this recipe:

Last modified on: September 8th 2018

Keywords for this recipe:Puff pastryTartTomatoPestoItalyParmesan
For 1 , you will need:

Change these quantities to make: 1 2 s 3 s
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
46 min.13 min.59 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • 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.
Keeping
Should be eaten the day it is made, otherwise the pastry will quickly go soft.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,111 Kcal or 4,652 Kj50 gr125 gr206 gr
56 %19 %12 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
75 Kcal or 314 Kj3 gr8 gr14 gr
4 %1 %1 %2 %
Per
Energetic valueProteins CarbohydratesFats
1,111 Kcal or 4,652 Kj50 gr125 gr206 gr
56 %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 : 9.13 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: How to peel tomatoes using a flame, Souda salad, Italian style gratin, Avocado and smoked salmon terrine , Green beans with tomatoes, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent cases, Mirlitons, Thin spinach and potato tart, Saint Honoré cake, Chicken and mushroom pie, ... All
PestoPesto: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Pasta with pesto and preserved tomatoes, Fried egg in bread, Genoese croque-monsieur, Olive and pesto bread, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Pogne de Romans, Chinois, Little apple turnovers with almonds and raisins, Brioche feuilletée (flaky brioche), ... All
Other recipes you may also like
Flambéd bananas
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.
282K 14 40 min. February 21th 2011
Crème brulée
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...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
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.
238K3.9 46 min. February 21th 2011
Tiramisu
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.
447K5 49 min. July 27th 2013
European glass
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...
206K5 2 hours 29 min. August 15th 2010
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2021-10-24)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page