Serves: 4
Cooking and preparation time: 30 minutes
Calories: 130 per person


  • 100g (3½ oz) puff pastry
  • 500g (1 lb 2 oz) medium tomatoes, well matured
  • ½ bunch fresh basil
  • 1 tsp of concentrated tomato paste
  • Pinch of thyme Salt, pepper
  • Few fresh green and purple basil leaves

For the pesto

  • ½ bunch fresh basil
  • 3 tbsp of olive oil
  • 1 tbsp of iced water


Preparation of the tarts

Divide the puff pastry into 4 quarters and roll into balls. Using a rolling pin, roll out each ball into a circle 14cm (5½-6 in) in diameter and 1mm (¹/16 in) thick. Put the circles on 4 squares of 16cm parchment paper. Put into the refrigerator.

Preparation of the tomatoes

1Peel the tomatoes, after having plunged them for a few seconds in a pan of boiling water and cooled them in cold water. Store.


2Pluck the leaves of the first ½ bunch of basil and wash it. In a saucepan of lightly salted water, blanch the sliced basil leaves for 10 seconds. Drain the leaves and refresh in cold water; drain again.


3Chop the leaves finely with a knife and mix with the tomato paste. Spread the tomato-basil mixture onto the chilled puff pastry, leaving a ½cm (¼ in) border (commonly called the “sidewalk” of the pie).


4Cut the peeled tomatoes into 3-4mm (¹/8 in) slices. Tap them lightly to get rid of the seeds. Carefully lay the tomatoes on top of the tomato-basil mixture without overlapping and respecting the ½cm (¼ in) border. If there are too many empty spaces due to the missing seeds, fill them with pulp from another tomato.


Preparation of the pesto

Mix the second ½ bunch of basil with 3 tablespoons of olive oil and a tablespoon of iced water. Store.


1Sprinkle the fresh thyme onto the tarts and season with salt and pepper. Bake the tarts in the oven at 220°C/425°F/gas mark 7 by laying the squares of parchment paper, with pies, on a hot plate, for 10-12 minutes or until the pastry is golden and slightly puffed.


2Have ready 4 warm serving plates. Brush generously the top of the pies with pesto, and then decorate with the fresh green and purple basil leaves.



Please enter your comment!
Please enter your name here