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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.

20K 37 4.2

Last modified on: September 8^th 2018

Keywords for this recipe:Puff pastry Tart Tomato Pesto Italy Parmesan

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

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.

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.

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 %

% 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 : 9.13 €

Change currency:

Note : These prices are only approximate.

Source

Home made.

This recipe uses (among others)

	Tomato: You can get more informations, or check-out other recipes which use it, for example: How to peel tomatoes using a flame, Souda salad, Italian style gratin, Avocado and smoked salmon terrine , Green beans with tomatoes, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Vol-au-vent cases, Mirlitons, Thin spinach and potato tart, Saint Honoré cake, Chicken and mushroom pie, ... All
	Pesto: You can get more informations, or check-out other recipes which use it, for example: Loaf for "les filles'", Pasta with pesto and preserved tomatoes, Fried egg in bread, Genoese croque-monsieur, Olive and pesto bread, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Pogne de Romans, Chinois, Little apple turnovers with almonds and raisins, Brioche feuilletée (flaky brioche), ... All

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