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.
43 K 4.2/5 (37 reviews)
60 min.
Easy
3 s
7 IngredientsLast modified on: September 8th 2018
For 3 s, you will need:
- 1
660 g puff or flaky pastry (pâte feuilletée) - 2
60 g beaten egg - 3
3 kgs tomato - 4
fine (or table) salt - 5
12 tablespoons olive oil - 6
450 g pesto - 7
90 g Parmesan (Parmigiano Reggiano) (optional) - Total weight: 4,350 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 3 kgs tomatoes.
Stage 3 - 8 min.
Stage 4 - 3 min.
Pour 12 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 | 680 RDI=260 % | 2,760 RDI=260 % | 3,600 RDI=550 % | 7,740 RDI=390 % | 32,410 RDI: 390 % |
| 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 3 s : 25.60 €
- 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: Mixed salad, Guacamole, Fine multi-tomato tart, Thin tomato jelly and avocado tart, Stuffed tomatoes and courgettes, ... 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: Tomato tart, Puits d'amour, Nanou's tuna tart, Vegetable rosette tart, Thin summer tart "à la grecque", ... See them all 71
Pesto
You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, Spaghetti with tomatoes and pesto, Loaf for "les filles'", Pasta with pesto and preserved tomatoes, Spinach and Mushrooms with Pesto, ... See them all 12
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Snails in a brioche, Galette de Fougerolles, Chestnut moelleux, Pecan fruit rolls , Caramelised apple pie, ... See them all 78
Other recipes you may also like
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.April 14th 2020333 K 24.6 20 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe.February 21th 2011523 K 44.3 25 min.
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.March 4th 2020297 K 24.6 2 hours 5 min.
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.July 9th 2018413 K4.8 7 min.
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.May 22th 2016344 K4 1 hour 6 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-03-30)
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.