Tomato feuilleté with pesto


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.
15,1594.2/5 for 37 ratings
Grade this recipe:

Last modified on: September 8th 2018

For 1 , you will need:

Change these quantities to make: 1 2 s 3 s

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
46 min.13 min.59 min.
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Keeping:

Should be eaten the day it is made, otherwise the pastry will quickly go soft.

Step by step recipe


Stage 1 - 25 min.
Tomato feuilleté with pesto : Photo of step #1
Cook the puff pastry as a "feuilletage", as explained here, but unsweetened and simply glaze.

Set aside.

Stage 2 - 4 min.
Tomato feuilleté with pesto : Photo of step #2
Cut the hard stalk end out of 4 cups + 3 tablespoons tomatoes.

Stage 3 - 8 min.
Tomato feuilleté with pesto : Photo of step #3
Slice the tomatoes evenly (a mandolin is ideal for this).Salt the tomatoes on both sides and arrange on a wire rack (or several).

Leave to drain for at least 30 minutes.

Stage 4 - 3 min.
Tomato feuilleté with pesto : Photo of step #4
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.

Stage 5 - 3 min.
Tomato feuilleté with pesto : Photo of step #5
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).

Stage 6 - 4 min.
Tomato feuilleté with pesto : Photo of step #6
Arrange the tomato slices evenly on top.

Stage 7 - 2 min.
Tomato feuilleté with pesto : Photo of step #7
Top with a little grated Parmesan.

Stage 8 - 10 min.
Tomato feuilleté with pesto : Photo of step #8
Bake for 10 minutes, more to heat through than cook properly.

Serve warm or cold.

Remarks

Just before servimg, you can drizzle a little herb olive oil over the top, if you wish.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,111 Kcal or 4,652 Kj50 gr125 gr206 gr
56 %19 %12 %31 %
Per 100 g
Energetic valueProteins CarbohydratesFats
75 Kcal or 314 Kj3 gr8 gr14 gr
4 %1 %1 %2 %
Per
Energetic valueProteins CarbohydratesFats
1,111 Kcal or 4,652 Kj50 gr125 gr206 gr
56 %19 %12 %31 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: How to peel tomatoes using a flame, Four-tier glasses, Mexican ceviche, Shakshuka, Piedmont salad, ... All
Puff or flaky pastry (pâte feuilletée)Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Ham spirals, Beef Wellington, Chicken and mushroom pie, Apple and pear tart, ... All
PestoPesto: You can get more informations, or check-out other recipes which use it, for example: Thin cherry tomato and pesto tart, Pesto crackers, Pasta with pesto and preserved tomatoes, Genoese croque-monsieur, Olive and pesto bread, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Toasted-flour biscuits, Sicilian Epiphany Pie, Koulibiak in pie dish, Ham "friand" pie, ... All

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