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

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.
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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?

Change currency:

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: Guacamole, Pan con tomate, Multicoloured cucumber-tomato salad, Avocado and smoked salmon terrine , Cheese and tomato tart, ... 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: Courgette tart with mint, Little caramelized peach tarts, Rustic chicken and mushroom pie, Two-cheese quiche, Olive twists, ... All
GelatinGelatin: You can get more informations, or check-out other recipes which use it, for example: Two-coloured chocolate-orange tart, Avocado and smoked salmon terrine , Panna cotta, Apricot blancmange, Diplomat cream, ... All
AvocadoAvocado: You can get more informations, or check-out other recipes which use it, for example: How to choose an avocado well , Guacamole, Sushi, Cauliflower, chicken and avocado salad, Verrine of avocado mousse and crab, ... All

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