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
2 s
7 IngredientsLast modified on: September 8th 2018
For 2 s, you will need:
- 1
440 ml puff or flaky pastry (pâte feuilletée) - 2
40 ml beaten egg - 3
2 litres tomato - 4
fine (or table) salt - 5
8 tablespoons olive oil - 6
300 ml pesto - 7
60 ml Parmesan (Parmigiano Reggiano) (optional)
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 2 litres tomatoes.
Stage 3 - 8 min.
Stage 4 - 3 min.
Pour 8 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 | 450 RDI=170 % | 1,840 RDI=170 % | 2,400 RDI=360 % | 5,160 RDI=260 % | 21,610 RDI: 260 % |
| Per 100 g | 20 RDI=6 % | 60 RDI=6 % | 80 RDI=10 % | 180 RDI=9 % | 750 RDI: 9 % |
| Per | 230 RDI=90 % | 920 RDI=90 % | 1,200 RDI=180 % | 2,580 RDI=130 % | 10,800 RDI: 130 % |
How much will it cost?
- For 2 s : 17.10 €
- Per : 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: Prawn salad with a crunch, Greek salad with chicken, Chicken and Avocado Salad, Vegetable pie, Fine multi-tomato tart, ... 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: Epiphany galette, Caramelised apple pie, Mini palmiers, Rustic chicken and mushroom pie, Chicken and mushroom pie, ... See them all 71
Pesto
You can get more informations, or check-out other recipes which use it, for example: Olive and pesto bread, Roasted leeks with pesto, Italian toast, Loaf for "les filles'", Spaghetti with tomatoes and pesto, ... See them all 13
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Chestnut moelleux, Agen prune cake, Koulibiak in pie dish, Chicken pie, ... See them all 78
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