Thin tomato jelly and avocado tart
For this sophisticated recipe, we'll be preparing a disc of tomato jelly to sit on a puff pastry base. This is topped with slices of avocado in a lime dressing.
29K
Last modified on: September 30th 2020
Keywords for this recipe:For 3 tarts, you will need:
- 1
3 shallots - 2
2 kgs 250 g tomato - 3
12 g gelatin - 4
600 g Puff or flaky pastry (pâte feuilletée) - 5
6 tablespoons olive oil - 6
6 tablespoons lime juice - 7
12 avocados - 8
fresh coriander (cilantro) - 9
salt - 10
pepper - Total weight: 6,117 grams
How long will it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 41 min. | 4 hours | 35 min. | 5 hours 16 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Stage 2 - 3 min.
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.
Stage 3 - 2 min.
Put 12 g gelatin to soften in a bowl of cold water.
Stage 4 - 5 min.
Pour the tomato coulis into a saucepan and put on medium heat.
Bring up to a simmer, whisking gently from time to time.
Bring up to a simmer, whisking gently from time to time.
Stage 5 - 1 min.
Turn off the heat and add the softened gelatin after draining.
Stage 6 - 1 min.
Mix well and leave to cool and thicken slightly.
Stage 7 - 3 min.
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.
Note: if your coulis is still runny (if still hot), line the ring with stretch film to prevent it leaking.
Stage 8 - 2 hours
Pour the coulis into the ring and refrigerate for about 2 hours to set.
Stage 9 - 2 hours
When set, remove the ring and put the jelly in the the freezer until hard (1 to 2 hours).
Stage 10 - 4 min.
Preheat the oven to 410°F (210°C).
Roll out 600 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.
Roll out 600 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.
Stage 11 - 1 min.
Put a wire rack on top to stop the pastry swelling too much during cooking.
Stage 12 - 30 min.
Bake for about 30 minutes until the pastry is a nice golden brown.
Leave to cool.
Leave to cool.
Stage 13 - 4 min.
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.
Stage 14 - 3 min.
In a bowl, mix 6 tablespoons olive oil, 6 tablespoons lime juice, salt and pepper.
This will be the dressing for the avocado slices.
This will be the dressing for the avocado slices.
Stage 15 - 5 min.
Peel 12 avocados and slice.
Stage 16 - 5 min.
Top the tomato jelly with the slices of avocado. Be generous and try to arrange them attractively.
Stage 17 - 2 min.
Use a brush to coat the avocado slices all over with the lime dressing.
Stage 18 - 2 min.
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.
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.
Keeping
Should be eaten the same day.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,929 Kcal or 16,450 Kj | 318 gr | 2,331 gr | 2,136 gr |
| 196 % | 122 % | 220 % | 324 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 64 Kcal or 268 Kj | 5 gr | 38 gr | 35 gr |
| 3 % | 2 % | 4 % | 5 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,310 Kcal or 5,485 Kj | 106 gr | 777 gr | 712 gr |
| 65 % | 41 % | 73 % | 108 % |
How much will it cost?
- For 3 tarts : 12.80 €
- Per tart : 4.27 €
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: Mexican salad, Crab and smoked salmon club sandwiches , Tomatoes Macédoine , Eggs in tomato shells, Cretan salad, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Small foie gras pasties, Pecan fruit rolls , Crisp apricot and pistachio tart, Tart Tatin, Leek and artichoke tart à la piémontaise, ... All |
 | Gelatin: You can get more informations, or check-out other recipes which use it, for example: Little vanilla, clementine and chestnut verrines, Diplomat cream, Apricot blancmange, Bounty-style tart for Alison, How to use gelatin, ... All |
 | Avocado: You can get more informations, or check-out other recipes which use it, for example: Avocado and smoked salmon terrine , Tex-Mex chicken burger, Avocado with Tuna, Avocado mousse with sorrel, Mexican salad, ... All |
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