This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
48 K
5 hours 20 min.
Easy
4.30 €
1 tart
10 IngredientsLast modified on: September 30th 2020
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 for this recipe
Preparation: 45 min.
Resting: 4 hours
Cooking: 35 min.
All in all: 5 hours 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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 4 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 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.
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.
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 2 tablespoons olive oil, 2 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 4 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
How much will it cost?
- For 1 tart : 9.30 €
Change currency:
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
Like these other recipes: Hamburgers, Minestrone, Tomato feuilleté with pesto, Beans with tomatoes, Pollack fillet baked with rice and vegetables., ... See them all 76
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Mushroom tart, Chicken and mushroom pie, Koulibiak in pie dish, Verbena flan, Yvetot Douillons, ... See them all 72
Gelatin
Like these other recipes: Lime meringue tart, Pear charlotte, Bavaroise cream, Little vanilla, clementine and chestnut verrines, Little vanilla, clementine and chestnut verrines, ... See them all 29
Avocado
You can get more informations, or check-out other recipes which use it, for example: Spring radish and avocado salad, Creamy cauliflower and avocado salad, Mexican ceviche, Avocado with Tuna, The avocado stone stops the flesh turning brown, ... See them all 35
Other recipes you may also like
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you. December 16th 20245.29 M 74.2 4 days 15 hours 50 min.
Express chilli con carne
This is a really express recipe, a "true" chilli is longer and more difficult to do. February 21th 2011409 K3.8 35 min.
You should not beat egg yolks at high speed to start with
You should not start beating egg yolks and caster sugar at high speed, because this splashes drops of egg yolk against the sides of the bowl, which then go hard as they dry. February 21th 2011100 K 24.5
Crispy rolls with chicken and leek
Finely sliced leeks are cooked with a shallot, to which is added leftover chicken with a little cream and parmesan. This mixture is rolled up in filo pastry, and cooked in the oven. February 21th 2011248 K5 50 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023817 K 143.5 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-21)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.