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
Keywords for this recipe: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: 2,039 grams
Change measures:
Times for this recipe
Preparation: 41 min.
Resting: 4 hours
Cooking: 35 min.
All in all: 5 hours 16 min.
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
Stage 1 - 5 min.
Stage 2 - 3 min.
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.
Put 4 g gelatin to soften in a bowl of cold water.
Stage 4 - 5 min.
Pour the tomato coulis into a saucepan and put on medium heat.
Bring up to a simmer, whisking gently from time to time.
Bring up to a simmer, whisking gently from time to time.
Stage 5 - 1 min.
Turn off the heat and add the softened gelatin after draining.
Stage 6 - 1 min.
Mix well and leave to cool and thicken slightly.
Stage 7 - 3 min.
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.
Note: if your coulis is still runny (if still hot), line the ring with stretch film to prevent it leaking.
Stage 8 - 2 hours
Pour the coulis into the ring and refrigerate for about 2 hours to set.
Stage 9 - 2 hours
When set, remove the ring and put the jelly in the the freezer until hard (1 to 2 hours).
Stage 10 - 4 min.
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.
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.
Put a wire rack on top to stop the pastry swelling too much during cooking.
Stage 12 - 30 min.
Bake for about 30 minutes until the pastry is a nice golden brown.
Leave to cool.
Leave to cool.
Stage 13 - 4 min.
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.
In a bowl, mix 2 tablespoons olive oil, 2 tablespoons lime juice, salt and pepper.
This will be the dressing for the avocado slices.
This will be the dressing for the avocado slices.
Stage 15 - 5 min.
Peel 4 avocados and slice.
Stage 16 - 5 min.
Top the tomato jelly with the slices of avocado. Be generous and try to arrange them attractively.
Stage 17 - 2 min.
Use a brush to coat the avocado slices all over with the lime dressing.
Stage 18 - 2 min.
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.
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.
Keeping: Should be eaten the same day.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 110 40 % | 780 70 % | 710 110 % | 1,310 70 % | 5,480 70 % |
| Per 100 g | 5 2 % | 40 4 % | 30 5 % | 60 3 % | 270 3 % |
How much will it cost?
- For 1 tart : 4.27 €
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
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Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Verbena flan, Cochelin d'Evreux, Little caramelized peach tarts, Icelandic-style fish and vegetable pie, Express apple tart, ... See them all 71
Gelatin
Like these other recipes: Plum and almond panna cotta, Avocado and smoked salmon terrine , St Tropez tart, Coconut-vanilla cream for Elsa , How to use gelatin, ... See them all 29
Avocado
You can get more informations, or check-out other recipes which use it, for example: Green avocado salad, Mixed salad stack, Avocado "tarte fine", Cauliflower, red bean and avocado salad, Guacamole, ... See them all 34
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