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.
15,5724.2/5 for 37 ratings
Grade this recipe: Last modified on: September 8th 2018
For 1 , you will need:
- 0
220 g Puff or flaky pastry (pâte feuilletée) - 1
20 g beaten egg - 2
1 kg tomato - 3
fine (or table) salt - 4
4 tablespoons olive oil - 5
150 g Pesto - 6
30 g Parmigiano reggiano (Parmesan) (optional) - Total weight: 1,480 grams
How long does it take?
Time required for this recipe:
| 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?
Keeping:
Should be eaten the day it is made, otherwise the pastry will quickly go soft.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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,111 Kcal or 4,652 Kj | 50 gr | 125 gr | 206 gr |
| 56 % | 19 % | 12 % | 31 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 75 Kcal or 314 Kj | 3 gr | 8 gr | 14 gr |
| 4 % | 1 % | 1 % | 2 % |
| Per | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,111 Kcal or 4,652 Kj | 50 gr | 125 gr | 206 gr |
| 56 % | 19 % | 12 % | 31 % |
How much will it cost?
- For 1 : 9.13 €
Note : These prices are only approximate.
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: Avocado and smoked salmon terrine , Multicoloured cucumber-tomato salad, Mediterranean toast, Chicken and Avocado Salad, Mixed tomato salad, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Olive twists, Maroilles cheese quiche, Tomato tart, Chicken pie, Leek and artichoke tart à la piémontaise, ... All |
 | Pesto: You can get more informations, or check-out other recipes which use it, for example: Genoese croque-monsieur, Pasta with pesto and preserved tomatoes, Fried egg in bread, Italian toast, Loaf for "les filles'", ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Toasted-flour biscuits, Ham "friand" pie, Olive twists, Tea and white chocolate biscuits, ... 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.74,222 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...188,555 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.80,9983.9/5 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.111,6355/5 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...71,2635/5 for 1 ratings 2 hours 29 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-11-01)
Note: We'll never share your email with anyone else.
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.
Post your comment or question