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.
35 K
5 hours 20 min.
Easy
1 tart
10 IngredientsLast modified on: September 30th 2020
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
Change measures:
Times for this recipe
Preparation: 45 min.
Resting: 4 hours
Cooking: 35 min.
All in all: 5 hours 20 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 RDI=40 % | 780 RDI=70 % | 710 RDI=110 % | 1,310 RDI=70 % | 5,480 RDI: 70 % |
| Per 100 g | 5 RDI=2 % | 40 RDI=4 % | 30 RDI=5 % | 60 RDI=3 % | 270 RDI: 3 % |
How much will it cost?
- For 1 tart : 9.30 €
Change currency: 
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: Tomato feuilleté with pesto, Tomatoes Provençal, Tomato meat balls, Eggs with tomatoes and courgettes, Tahitian salad, ... See them all 75
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Ham "friand" pie, Quick flaky pizza, Verbena flan, Crusty cockle tart, ... See them all 71
Avocado
You can get more informations, or check-out other recipes which use it, for example: Tex-Mex chicken burger, Sushi, Avocado and smoked salmon terrine , Creamy cauliflower and avocado salad, Cauliflower, chicken and avocado salad, ... See them all 34
Gelatin
Like these other recipes: How to use gelatin, Pistachio panna cotta with custard, Apricot blancmange, Avocado and smoked salmon terrine , Lime crémeux, ... See them all 29
Other recipes you may also like
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.January 27th 2017753 K 313.7 40 min.
Preserved tomatoes
Softer than dried tomatoes, they can be used as a kind of chutney in pasta dishes for instance, or simply served to accompany an aperitif.February 21th 2011340 K4.8 5 hours 6 min.
How to prepare egg glaze
Bakers and pastry chefs use a glaze ("dorure" in French - the same word as for gilding) made with whole full eggs, beaten in a blender. This is used with a brush on pastry that would not naturally brown during cooking (brioche, puff pastry, ...).October 17th 2018308 K4.3 2 min.
Panna cotta
Panna cotta is an Italian dessert which means "cooked cream". It's a set vanilla cream, similar to blancmange, which is frequently served with other things like fruit coulis (fruit purée), caramel etc.. Here is the basic panna cotta recipe.February 21th 2011349 K4.3 25 min.
Stewed plums
Quick and simple, stewed plums can also be spread like jam.June 27th 2010464 K2.6 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-02-23)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: 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.