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Tomato feuilleté with pesto
The base is a a feuilletage, but savoury this time, topped with the concentrated flavours of Italian cuisine: pesto, tomatoes and Parmesan.
60 min.
Easy
8.55 €
1 
7 Ingredients- 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
Step by step recipe
Stage 1 - ⌛ 25 min.
Set aside.
Stage 2 - ⌛ 4 min.
Stage 3 - ⌛ 8 min.
Stage 4 - ⌛ 3 min.
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.
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.
Stage 7 - ⌛ 2 min.
Stage 8 - ⌛ 10 min.
Serve warm or cold.
| 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 % |
- For 1 : 8.55 €
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