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.
18,2454.2/5 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Keeping:
Should be eaten the day it is made, otherwise the pastry will quickly go soft.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: Ratatouille, Cauliflower tabouleh, Comtoise stuffed tomatoes, Mixed tomato salad, Piedmont salad, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Quiche Bretonne, Maroilles cheese quiche, Vegetable rosette tart, Ch'ti mussel tarts, Sicilian Epiphany Pie, ... All |
 | Pesto: You can get more informations, or check-out other recipes which use it, for example: Pasta with pesto and preserved tomatoes, Genoese croque-monsieur, Loaf for "les filles'", Thin cherry tomato and pesto tart, Pesto crackers, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Cashew-nut and Parmesan biscuits, Gisèle's Pasties, Rustic chicken and mushroom pie, Lumberjack turnovers, Koulibiak in pie dish, ... All |
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