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.
7,735
Last modified on: September 30th 2020
Keywords for this recipe:TartPuff pastryThinTomatoesAvocadoLimeJellyFor 1 tart, you will need:
- 0
1 shallot - 1
750 g tomato - 2
4 g gelatin - 3
200 g Puff or flaky pastry (pâte feuilletée) - 4
2 tablespoons olive oil - 5
2 tablespoons lime juice - 6
4 avocados - 7
fresh coriander (cilantro) - 8
salt - 9
pepper - Total weight: 2,039 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 41 min. | 4 hours | 35 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.
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 534 Kcal or 2,236 Kj | 18 gr | 103 gr | 92 gr |
| 27 % | 7 % | 10 % | 14 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 26 Kcal or 109 Kj | 1 gr | 5 gr | 5 gr |
| 1 % | <1 % | <1 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 534 Kcal or 2,236 Kj | 18 gr | 103 gr | 92 gr |
| 27 % | 7 % | 10 % | 14 % |
How much will it cost?
- For 1 tart : 4.27 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Tomato: 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): 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 |
| Gelatin: 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 |
| Avocado: 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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