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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.

12,7104.2/5 for 37 ratings

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Last modified on: September 8^th 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

Change those ingredients for: 1 2 s 3 s

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
46 min.	13 min.	59 min.

Keeping: Should be eaten the day it is made, otherwise the pastry will quickly go soft.

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?

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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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,564 Kcal or 10,735 Kj	50 gr	125 gr	208 gr
128 %	19 %	12 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
173 Kcal or 724 Kj	3 gr	8 gr	14 gr
9 %	1 %	1 %	2 %

Per
Energetic value	Proteins	Carbohydrates	Fats
2,564 Kcal or 10,735 Kj	50 gr	125 gr	208 gr
128 %	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 : 9.11 €

Note : These prices are only approximate

Change currency:

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: Warm broccoli and Tuna Salad, Shakshuka, Pan con tomate, Italian toast, Ratatouille confite, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Ham "friand" pie, Yvetot Douillons, Mini palmiers, How to cook caramelized puff pastry well, Apple Strudel, ... All
	Pesto: You can get more informations, or check-out other recipes which use it, for example: Olive and pesto bread, Pesto crackers, Italian toast, Genoese croque-monsieur, Fried egg in bread, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Ham "friand" pie, Apple Strudel, Gâteau Basque , Morteau sausage rolled brioche, Paté en croute (terrine in a pie crust), ... All

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