Thin tomato jelly and avocado tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 1 shallot
• 2 750 g tomato
• 3 4 g gelatin
• 4 200 g Puff or flaky pastry (pâte feuilletée)
• 5 2 tablespoons olive oil
• 6 2 tablespoons lime juice
• 7 4 avocados
• 8 fresh coriander (cilantro)
• 9 salt
• 10 pepper
• Total weight: 2,040 grams

Times:

Preparation	Resting	Cooking	Start to finish
45 min.	4 hours	35 min.	5 hours 20 min.

Step by step recipe

1	Prepare 1 shallot and leave whole. Rinse 750 g tomatoes, dry, then remove the hard stalk end with a small knife.
2	Put the tomatoes and shallot in a centrifuge juicer. This should give you about 500 ml (about 2 cups or just under 1 pint) of juice. Salt and pepper then check the seasoning.
3	Put 4 g gelatin to soften in a bowl of cold water.
4	Pour the tomato coulis into a saucepan and put on medium heat. Bring up to a simmer, whisking gently from time to time.
5	Turn off the heat and add the softened gelatin after draining.
6	Mix well and leave to cool and thicken slightly.
7	Sit a 7-inch (18 cm) tart ring on a sheet of cooking parchment laid on a baking sheet. Note: if your coulis is still runny (if still hot), line the ring with stretch film to prevent it leaking.
8	Pour the coulis into the ring and refrigerate for about 2 hours to set.
9	When set, remove the ring and put the jelly in the the freezer until hard (1 to 2 hours).
10	Preheat the oven to 410°F (210°C). Roll out 200 g Puff or flaky pastry (pâte feuilletée) and cut out a circle the same size as the tomato jelly (7 inches / 18 cm). Sit this on a sheet of cooking parchment laid on a baking sheet.
11	Put a wire rack on top to stop the pastry swelling too much during cooking.
12	Bake for about 30 minutes until the pastry is a nice golden brown. Leave to cool.
13	Assembling the tart Put the pastry base on the serving plate and sit the disc of tomato jelly on top (now you will see why it was a good idea to freeze it beforehand), adjusting until neat. Don't worry about the jelly; it will come back to room temperature in about 10 minutes - the time it will take you to arrange the avocado on the tart.
14	In a bowl, mix 2 tablespoons olive oil, 2 tablespoons lime juice, salt and pepper. This will be the dressing for the avocado slices.
15	Peel 4 avocados and slice.
16	Top the tomato jelly with the slices of avocado. Be generous and try to arrange them attractively.
17	Use a brush to coat the avocado slices all over with the lime dressing.
18	Garnish with a few coriander leaves.

Remarks

It is worth taking trouble over your jelly: use really ripe, well-flavoured tomatoes. If necessary, add a little lime (or lemon) juice to the coulis.
If you don't have a juicer, you can blend the tomatoes, then pass them through a sieve.
If you don't have lime juice, use lemon instead.
This tart can be varied by using shortcrust instead of puff pastry.

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