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.
60 K 4.2/5 (37 reviews)428429
Last modified on: November 1st 2026
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
Times for this recipe
Preparation
50 min.
Cooking
15 min.
All in all
1 hour 5 min.
When should you start or finish this recipe?
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
Step 1 - ⌛ 25 min.
Cook the puff pastry as a "feuilletage", as explained here, but unsweetened and simply glaze.
Set aside.
Set aside.
Step 2 - ⌛ 4 min.
Cut the hard stalk end out of 1 kg tomatoes.
Step 3 - ⌛ 8 min.
Step 4 - ⌛ 3 min.
In a large skillet over high heat, pour in 4 tablespoons olive oil.
When it’s very hot, add the tomato slices and cook them quickly, 30 seconds on each side.
Do this with all the tomato slices, then set them aside.
When it’s very hot, add the tomato slices and cook them quickly, 30 seconds on each side.
Do this with all the tomato slices, then set them aside.
Step 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).
Step 6 - ⌛ 4 min.
Arrange the tomato slices evenly on top.
Step 7 - ⌛ 2 min.
Top with a little grated Parmesan.
Step 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: Homemade.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 3 g RDI=4 % | 9 g RDI=3 % | 13 g RDI=18 % | 165 kcal RDI=8 % | 691 kJ RDI=8 % |
| Whole recipe | 39 g RDI=61 % | 125 g RDI=47 % | 191 g RDI=262 % | 2,385 kcal RDI=119 % | 9,987 kJ RDI=119 % |
How much will it cost?
For 1
8.55 €
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:
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example:
Pesto
You can get more informations, or check-out other recipes which use it, for example:
Beaten egg
You can get more informations, or check-out other recipes which use it, for example:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-11-18
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.