← All recipes

🍽️ Crispy Puff Pastry Tartelettes with Tomato Pesto

614 kcal · 30 min · 4 servings

Ingredients

• thyme, fresh 5 g
• vine tomatoes 5 pcs.
• tomatoes, dried 50 g
• herbs of Provence, dried 0.5 tsp
• salt pinch
• sugar pinch
• puff pastry 2 pcs.
• Black Forest ham 150 g
• olive oil 3 tbsp
• arugula 50 g
• avocado 1 pcs.
• balsamic vinegar, light 2 tbsp
• pepper, black ground pinch
• parmesan, grated 4 tbsp

Instructions

1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
2. 2. Rinse the fresh thyme under running water.
3. 3. Gently dry the thyme leaves.
4. 4. Pluck the leaves off the woody stems.
5. 5. Wash the fresh tomatoes thoroughly.
6. 6. Remove the hard stem end from the top of the tomatoes.
7. 7. Dice two of the tomatoes into coarse cubes.
8. 8. Place half of the fresh tomato cubes into a tall container.
9. 9. Add the dried tomatoes.
10. 10. Add the Herbs de Provence.
11. 11. Blend the mixture with a hand blender until smooth.
12. 12. Season the pesto with salt to taste.
13. 13. Add a little sugar to balance the acidity.
14. 14. Roll out the puff pastry on a work surface.
15. 15. Cut the pastry into six equal squares.
16. 16. Brush each pastry square thinly with the tomato pesto.
17. 17. Distribute the remaining fresh tomato cubes over the pesto.
18. 18. Place small pieces of ham on the tartelettes.
19. 19. Drizzle a little olive oil over the toppings.
20. 20. Line a baking tray with baking paper.
21. 21. Place the tartelettes on the prepared tray.
22. 22. Slide the tray into the preheated oven.
23. 23. Bake the tartelettes for about 15 minutes until golden brown.
24. 24. Rinse the arugula under cold water.
25. 25. Let the arugula drain well in a sieve.
26. 26. Dice the remaining tomatoes into small cubes.
27. 27. Cut the avocado in half lengthwise.
28. 28. Remove the large pit from the avocado half.
29. 29. Scoop out the avocado flesh with a spoon.
30. 30. Dice the avocado flesh into small pieces.
31. 31. Place the arugula, tomato cubes, and avocado into a bowl.
32. 32. Add two tablespoons of olive oil to the salad.
33. 33. Add a splash of balsamic vinegar.
34. 34. Season the salad with salt and black pepper.
35. 35. Add a little sugar to round off the flavors.
36. 36. Toss all salad ingredients together well.
37. 37. Remove the baked tartelettes from the oven.
38. 38. Sprinkle grated Parmesan cheese over the hot tartelettes.
39. 39. Place the fresh arugula salad next to or on top of the tartelettes.
40. 40. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 614
• Protein: 23 g · Fett/Fat: 43 g · Carbs: 34 g