IMAGE © CÉLINE CLANET, LES PRÉS D’EUGÉNIE

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








Ingredients

  • 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

Directions

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.

Cooking

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.

IMAGE © CÉLINE CLANET, LES PRÉS D’EUGÉNIE

FINAL TASTE BANNER

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