Thin tomato jelly and avocado tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 1 shallot
• 2 750 g tomato
• 3 4 g gelatin
• 4 200 g Puff or flaky pastry (pâte feuilletée)
• 5 2 tablespoons olive oil
• 6 2 tablespoons lime juice
• 7 4 avocados
• 8 fresh coriander (cilantro)
• 9 salt
• 10 pepper
• Total weight: 2,040 grams

Times:

Preparation	Resting	Cooking	Start to finish
45 min.	4 hours	35 min.	5 hours 20 min.

Step by step recipe

• 1: Prepare 1 shallot and leave whole.
  Rinse 750 g tomatoes, dry, then remove the hard stalk end with a small knife.
• 2: Put the tomatoes and shallot in a centrifuge juicer. This should give you about 500 ml (about 2 cups or just under 1 pint) of juice. Salt and pepper then check the seasoning.
• 3: Put 4 g gelatin to soften in a bowl of cold water.
• 4: Pour the tomato coulis into a saucepan and put on medium heat.
  Bring up to a simmer, whisking gently from time to time.
• 5: Turn off the heat and add the softened gelatin after draining.
• 6: Mix well and leave to cool and thicken slightly.
• 7: Sit a 7-inch (18 cm) tart ring on a sheet of cooking parchment laid on a baking sheet.
  Note: if your coulis is still runny (if still hot), line the ring with stretch film to prevent it leaking.
• 8: Pour the coulis into the ring and refrigerate for about 2 hours to set.
• 9: When set, remove the ring and put the jelly in the the freezer until hard (1 to 2 hours).
• 10: Preheat the oven to 410°F (210°C).
  Roll out 200 g Puff or flaky pastry (pâte feuilletée) and cut out a circle the same size as the tomato jelly (7 inches / 18 cm). Sit this on a sheet of cooking parchment laid on a baking sheet.
• 11: Put a wire rack on top to stop the pastry swelling too much during cooking.
• 12: Bake for about 30 minutes until the pastry is a nice golden brown.
  Leave to cool.
• 13:

  Assembling the tart

  
  Put the pastry base on the serving plate and sit the disc of tomato jelly on top (now you will see why it was a good idea to freeze it beforehand), adjusting until neat.
  Don't worry about the jelly; it will come back to room temperature in about 10 minutes - the time it will take you to arrange the avocado on the tart.
• 14: In a bowl, mix 2 tablespoons olive oil, 2 tablespoons lime juice, salt and pepper.
  This will be the dressing for the avocado slices.
• 15: Peel 4 avocados and slice.
• 16: Top the tomato jelly with the slices of avocado. Be generous and try to arrange them attractively.
• 17: Use a brush to coat the avocado slices all over with the lime dressing.
• 18: Garnish with a few coriander leaves.

Remarks

It is worth taking trouble over your jelly: use really ripe, well-flavoured tomatoes. If necessary, add a little lime (or lemon) juice to the coulis.
If you don't have a juicer, you can blend the tomatoes, then pass them through a sieve.
If you don't have lime juice, use lemon instead.
This tart can be varied by using shortcrust instead of puff pastry.

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