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.
14K
Grade this recipe:

Last modified on: September 30th 2020

Keywords for this recipe:TartPuff pastryThinTomatoesAvocadoLimeJelly
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.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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.
Keeping
Should be eaten the same day.
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?
  • For 1 tart : 4.27 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Comtoise stuffed tomatoes, Eggs with tomatoes and courgettes, Pan con tomate, How to prepare tomatoes, Cretan 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: Tomato feuilleté with pesto, Caramelised apple pie, Apple and pear tart, Mushroom tart, Strawberry feuilleté, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Double raspberry tartlets, Little vanilla, clementine and chestnut verrines, How to use gelatin, Bavaroise cream, Lime crémeux, ... All
AvocadoAvocado: You can get more informations, or check-out other recipes which use it, for example: Cauliflower and avocado rémoulade, Fried cheese toasties with avocado, Cauliflower, chicken and avocado salad, Avocado with Sautéed Prawns , How to prepare an avocado, ... All
Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Confectioner's custard (Crème pâtissière, or French pastry cream)
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.
676K 313.9 36 min. January 27th 2017
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
543K 14.6 1 hour 27 min. September 16th 2019
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
563K 24.3 2 hours 34 min. June 26th 2019
Hamburgers
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.
394K4.8 33 min. December 6th 2015
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-07-10)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page