Thin tomato jelly and avocado tart


Thin tomato jelly and avocado tart
For this sophisticated recipe, we'll be preparing a disc of tomato jelly to sit on a puff pastry base. This is topped with slices of avocado in a lime dressing.
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Last modified on: September 30th 2020

For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts

How long does it take?

Time required for this recipe:
PreparationRestingCookingStart to finish
41 min.4 hours35 min.5 hours 16 min.
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Keeping:

Should be eaten the same day.

Step by step recipe


Stage 1 - 5 min.
Thin tomato jelly and avocado tart : Photo of step #1
Prepare 1 shallot and leave whole.

Rinse 750 g tomatoes, dry, then remove the hard stalk end with a small knife.

Stage 2 - 3 min.
Thin tomato jelly and avocado tart : Photo of step #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.

Stage 3 - 2 min.
Thin tomato jelly and avocado tart : Photo of step #3
Put 4 g gelatin to soften in a bowl of cold water.

Stage 4 - 5 min.
Thin tomato jelly and avocado tart : Photo of step #4
Pour the tomato coulis into a saucepan and put on medium heat.

Bring up to a simmer, whisking gently from time to time.

Stage 5 - 1 min.
Thin tomato jelly and avocado tart : Photo of step #5
Turn off the heat and add the softened gelatin after draining.

Stage 6 - 1 min.
Thin tomato jelly and avocado tart : Photo of step #6
Mix well and leave to cool and thicken slightly.

Stage 7 - 3 min.
Thin tomato jelly and avocado tart : Photo of step #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.

Stage 8 - 2 hours
Thin tomato jelly and avocado tart : Photo of step #8
Pour the coulis into the ring and refrigerate for about 2 hours to set.

Stage 9 - 2 hours
Thin tomato jelly and avocado tart : Photo of step #9
When set, remove the ring and put the jelly in the the freezer until hard (1 to 2 hours).

Stage 10 - 4 min.
Thin tomato jelly and avocado tart : Photo of step #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.

Stage 11 - 1 min.
Thin tomato jelly and avocado tart : Photo of step #11
Put a wire rack on top to stop the pastry swelling too much during cooking.

Stage 12 - 30 min.
Thin tomato jelly and avocado tart : Photo of step #12
Bake for about 30 minutes until the pastry is a nice golden brown.

Leave to cool.

Stage 13 - 4 min.
Thin tomato jelly and avocado tart : Photo of step #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.

Stage 14 - 3 min.
Thin tomato jelly and avocado tart : Photo of step #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.

Stage 15 - 5 min.
Thin tomato jelly and avocado tart : Photo of step #15
Peel 4 avocados and slice.

Stage 16 - 5 min.
Thin tomato jelly and avocado tart : Photo of step #16
Top the tomato jelly with the slices of avocado. Be generous and try to arrange them attractively.

Stage 17 - 2 min.
Thin tomato jelly and avocado tart : Photo of step #17
Use a brush to coat the avocado slices all over with the lime dressing.

Stage 18 - 2 min.
Thin tomato jelly and avocado tart : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
534 Kcal or 2,236 Kj18 gr103 gr92 gr
27 %7 %10 %14 %
Per 100 g
Energetic valueProteins CarbohydratesFats
26 Kcal or 109 Kj1 gr5 gr5 gr
1 %<1 %<1 %1 %
Per tart
Energetic valueProteins CarbohydratesFats
534 Kcal or 2,236 Kj18 gr103 gr92 gr
27 %7 %10 %14 %
% 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: Piedmont salad, Ratatouille confite, Pan bagnat, Vegetable tian, Chicken and Avocado 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: Mini palmiers, Langoustine and leek tarts, Leek and artichoke tart à la piémontaise, Maroilles cheese quiche, Apple semelles (flat apple tarts), ... All
AvocadoAvocado: You can get more informations, or check-out other recipes which use it, for example: Chicken and Avocado Salad, Mixed salad with curry mayo, Cucumber, avocado and mussel salad, Mexican tart, Verrine of avocado mousse and crab, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Panna cotta, Pear charlotte, Little vanilla, clementine and chestnut verrines, Frozen Nougat, Pistachio panna cotta with custard, ... All

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