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.
38K 4.2/5 based on 37 reviews
Last modified on: September 8th 2018
Keywords for this recipe: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: 46 min.
Cooking: 13 min.
All in all: 59 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 - 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 90 % | 920 90 % | 1,200 180 % | 2,580 130 % | 10,800 130 % |
| Per 100 g | 20 6 % | 60 6 % | 80 10 % | 180 9 % | 750 9 % |
How much will it cost?
- For 1 : 8.53 €
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: Greek salad, Pan bagnat, Guacamole, How to peel tomatoes using a flame, Zucchini and tomato remoulade, ... See them all 75
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Cochelin d'Evreux, Verbena flan, Shallot confit tart, Little apple turnovers with almonds and raisins, Koulibiak in pie dish, ... See them all 71
Pesto
You can get more informations, or check-out other recipes which use it, for example: Spinach and Mushrooms with Pesto, Thin cherry tomato and pesto tart, Roasted leeks with pesto, Olive and pesto bread, Genoese croque-monsieur, ... See them all 12
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Chouquettes, Flaky chocolate brioche, Vegetable pie, Brioche galette, Mini apricot and pistachio brioches, ... See them all 77
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