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.
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)
60 min.
Easy
1 
7 IngredientsLast modified on: September 8th 2018
For 1 , you will need:
- 1
220 g puff or flaky pastry (pâte feuilletée) - 2
20 g beaten egg - 3
1 kg tomato - 4
fine (or table) salt - 5
4 tablespoons olive oil - 6
150 g pesto - 7
30 g Parmesan (Parmigiano Reggiano) (optional) - Total weight: 1,450 grams
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 15 min.
All in all: 60 min.
To finish around 7pm, you'll need to have started before: 18:35.Change end time
Step by step recipe
Stage 1 - 25 min.
Cook the puff pastry as a "feuilletage", as explained here, but unsweetened and simply glaze.
Set aside.
Set aside.
Stage 2 - 4 min.
Cut the hard stalk end out of 1 kg tomatoes.
Stage 3 - 8 min.
Stage 4 - 3 min.
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.
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.
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).
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.
Arrange the tomato slices evenly on top.
Stage 7 - 2 min.
Top with a little grated Parmesan.
Stage 8 - 10 min.
Bake for 10 minutes, more to heat through than cook properly.
Serve warm or cold.
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 recipe | 230 RDI=90 % | 920 RDI=90 % | 1,200 RDI=180 % | 2,580 RDI=130 % | 10,800 RDI: 130 % |
| Per 100 g | 20 RDI=6 % | 60 RDI=6 % | 80 RDI=10 % | 180 RDI=9 % | 750 RDI: 9 % |
How much will it cost?
- For 1 : 8.55 €
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: Souda salad, Thin summer tart "à la grecque", Tabbouleh, Stuffed tomatoes and courgettes, Auvergnat tartines, ... See them all 74
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Strawberry feuilleté, Express apple tart, Apple semelles (flat apple tarts), Koulibiak in pie dish, Icelandic-style fish and vegetable pie, ... See them all 71
Pesto
You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, Seb's Italian-style aperitif slices, Genoese croque-monsieur, Pasta with pesto and preserved tomatoes, Loaf for "les filles'", ... See them all 13
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Mini palmiers, "Psychedelic" sandwich bread, Agen prune cake, Cashew-nut and Parmesan biscuits, Brioche tart with Comté cheese, ... See them all 78
Other recipes you may also like
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013295 K 15 2 hours 30 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.June 26th 2019626 K 24.4 2 hours 35 min.
How to prevent a sheet of paper sliding
If you put cooking parchment on a baking sheet, you will find it slides all over the place, which is annoying.February 21th 201169 K4.5 3 min.
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 2011236 K5 50 min.
Puff or flaky pastry (pâte feuilletée)
Puff pastry is an incredible assembly of thin layers of butter enclosed in thin layers of dough. After cooking this give a succession of thin crisp pastry leaves that produce exceptional desserts or pies. It's a jewel of French patisserie. Making your own puff pastry is not very difficult, it's just...January 19th 2011453 K 63.3 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-25)
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.