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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.

31K 37 4.2

Last modified on: September 8^th 2018

Keywords for this recipe:

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 Parmesan (Parmigiano Reggiano) (optional)
Total weight: 1,450 grams

Change these quantities to make: 1 2 s 3 s

Change measures: Metric

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How long does it take?

Time required for this recipe:

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

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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.

Stage 2 - 4 min.

Cut the hard stalk end out of 1 kg tomatoes.

Stage 3 - 8 min.

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.

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.

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.

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.

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.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,111 Kcal or 4,652 Kj	50 gr	125 gr	208 gr
56 %	19 %	12 %	31 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
77 Kcal or 322 Kj	3 gr	9 gr	14 gr
4 %	1 %	1 %	2 %

Per
Energetic value	Proteins	Carbohydrates	Fats
1,111 Kcal or 4,652 Kj	50 gr	125 gr	208 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).

Possible allergens in this recipe: Gluten, Milk, Sulfites, Egg

How much will it cost?

For 1 : 8.53 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Tomato: You can get more informations, or check-out other recipes which use it, for example: Crab and smoked salmon club sandwiches , Mixed tomato salad, Eggs with tomatoes and courgettes, Small ratatouille with , Avocado and smoked salmon terrine , ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Avocado "tarte fine", Yvetot Douillons, Ch'ti mussel tarts, Small foie gras pasties, Koulibiak in pie dish, ... All
	Pesto: You can get more informations, or check-out other recipes which use it, for example: Seb's Italian-style aperitif slices, Spinach and Mushrooms with Pesto, Olive and pesto bread, Roasted leeks with pesto, Pesto crackers, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Brioche galette, Elsa's Comtoise galette, Apple Strudel, Diamond biscuits, Chinois, ... All

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