Fresh tomato feuilletté with aubergine, parmesan and basil cream

Name: Fresh tomato feuilletté with aubergine, parmesan and basil cream
Cuisine: French
Ingredients: salt and pepper; salt and pepper; 2 bunches of basil, leaves only, crushed; 600 ml cream; 2 tablespoons brown sugar; 1 teaspoon fine salt; OR make one tart with 1 larger pastry disc, 30 cm radius; OR make one tart with 1 larger pastry disc, 30 cm radius; 8 discs puff pastry (see BASICS) approximately 8 cm radius, ½ cm thick; 8 discs puff pastry (see BASICS) approximately 8 cm radius, ½ cm thick; 1 teaspoon cracked black pepper; 8 tablespoons grated parmesan; olive oil (for frying); 2 aubergines, sliced into ½ cm rounds; fine salt; 8 ripe medium tomatoes; 1 egg, beaten (for egg wash); OR make one tart with 1 larger pastry disc, 30 cm radius

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

This recipe is as easy as pie! The tomatoes must be very ripe and rich red.

Ingredients

8 discs puff pastry (see BASICS) approximately 8 cm radius, ½ cm thick

Europe
France
Pie
Vegetarian
Autumn

Method

Crack the peppercorns freshly with a pestle and mortar or bash with the bottom of a heavy pot on a board.

Either cut the pastry into discs for individual portions or make one large tart. Once you’ve cut the pastry discs, put them directly onto the oven tray and put back in the fridge to firm up again.

Blanch (place in hot water for one minute, then refresh in cold