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Name: Tomato feuilleté with pesto
Prep time: 46 min
Cook time: 13 min
Total time: 59 min
Yield: 1
Cuisine: french
Ingredients: 220 g Puff or flaky pastry (pâte feuilletée); 20 g beaten egg; 1 kg tomato; fine (or table) salt; 4 tablespoons olive oil; 150 g Pesto; 30 g Parmigiano reggiano (Parmesan)

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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.

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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

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Measures:

How long does it take?

Fulfillment

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

Preservation:

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

At what time?

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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

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 1 : 9.11 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Tomato: You can get more informations, or check-out other recipes which use it, for example: Multicoloured cucumber-tomato salad, Tomato ladybirds, Ratatouille, Tomato and courgette tart, Tomatoes Macédoine , ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Strawberry feuilleté, Smoked salmon sacristains, Shallot confit tart, Thin endive tart, Nanou's tuna tart, ... All
	Pesto: You can get more informations, or check-out other recipes which use it, for example: Fried egg in bread, Pasta with pesto and preserved tomatoes, Italian toast, Genoese croque-monsieur, Pesto crackers, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Gâteau Breton (Brittany butter cake), Tea and white chocolate biscuits, Yvetot Douillons, Apple Pie, Galette de Fougerolles, ... All

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