Tomato feuilleté with pesto


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.
44 K 4.2/5 (37 reviews)
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Last modified on: September 8th 2018
For 1 , you will need:

Change these quantities to make:
Times for this recipe
Preparation: 50 min.
Cooking: 15 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at 17:05, you will finish around : 18:05.Change start time
To finish around 7pm, you'll need to have started before: 18:35.Change end time

Step by step recipe


Stage 1 - 25 min.
Tomato feuilleté with pesto
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
Cut the hard stalk end out of 1 kg tomatoes.

Stage 3 - 8 min.
Tomato feuilleté with pesto
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
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
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
Arrange the tomato slices evenly on top.

Stage 7 - 2 min.
Tomato feuilleté with pesto
Top with a little grated Parmesan.

Stage 8 - 10 min.
Tomato feuilleté with pesto
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe230 RDI=90 %920 RDI=90 %1,200 RDI=180 %2,580 RDI=130 %10,800 RDI: 130 %
Per 100 g20 RDI=6 %60 RDI=6 %80 RDI=10 %180 RDI=9 %750 RDI: 9 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites, egg
How much will it cost?
  • For 1 : 8.55 €

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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)
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