Tomato Pate Feuilletee and an Easter Picnic

I have really been on a salt craving lately. I even had patatas en salsa verde for a mid morning snack today, so this tomato tart was quite the treat. I know I don’t share much of my savory cooking in this blog, but I’m a pretty good cook if I may say so myself.

Ever since I read about Pierre Herme’s latest composition called Revelation, I have been so intrigued by the pairing of all these flavors. It is composed of tomato pate feuilletee, vanilla and olive oil mascarpone cream, tomatoes, strawberries and black olives (you can read Veron’s review here). Interesting, but perhaps a bit too complex for me right now, so I decided to try the tomato puff pastry alone.

We spent Saturday morning at the farmer’s market where they had an egg hunt for the little ones. Mayhem didn’t even come close to explaining how crazy it was. We did find some great tomatoes and leafy greens, which was great considering the market will come to an end in a couple of weeks.

We had a picnic afterwards although we didn’t make it far. Just right outside our house with some fresh fruit, my favorite Izze clementine sodas and the tarts.


I don’t have Chef Herme’s specific recipe for the tomato pate feuilletee, but made it following his pate feuilletee inversee recipe and adding tomato paste to it. I have tried his plain recipe before and it is one of the flakiest ever.

I made a large rectangle tart with a mascarpone and ricotta filling and topped with roasted tomatoes, kalamata olives and fresh herbs. For the small ones, I thin slices of fried potatoes and layered them with the roasted tomatoes and onions. All of it topped with crunchy sea salt, of course.

Tomato Pate Feuilletee Inversee

400 grams unsalted butter, room temperature
175 grams all purpose flour
50 grams tomato paste

With the paddle attachment, cream the butter until smooth. Add the tomato paste and mix. Add the flour and mix until combined.

Scrape the mixture into a large sheet of plastic wrap and form a square that is about 6 inches (15 cm) wide. Refrigerate for at least two hours.

185 grams water
2 tsp salt
1/4 tsp white vinegar
420 grams all purpose flour
115 grams butter, melted and cooled

Place the flour in the bowl of an electric mixer with the paddle attachment. While the mixer is on, add the melted butter and mix until starts to combine. It will be lumpy. Mix the water, salt, vinegar together and slowly add it to the flour while the mixer is on low speed. Mix until it starts to come together. Depending on the flour, you might not need to add all the water. The dough should be the consistency of soft tart dough.

Transfer the dough to a sheet of plastic wrap and shape it into a square that is about 2 inches smaller than the butter block. Wrap in plastic and refrigerate for at least two hours.

Place the chilled butter block on a well floured marble surface (best). Roll it to a rectangle that is about 12″x7″. Place the flour block on the middle half and fold the rolled butter block on top. Seal the edges well. make sure the block that is inside reaches out to all corners. Press it gently if you need to. Wrap the dough and refrigerate for another 2 hours.

To make the first turn, roll the dough on a well floured surface to about 21″x7″. The size doesn’t really matter that much as long as the dough is three times the length as the width, Give it its first book fold by folding one end of the dough to the middle, the same with the other end. Fold the dough in half at the center. Wrap the dough and refrigerate for 2 more hours.

Place the dough on a cold surface. The open edges should be to your left and right. Roll and repeat with a second book fold and refrigerate overnight after this.

The following day, give it its last turn but this time it will be a letter fold. Roll the dough three times the longer than its width. Fold one end so it covers the middle third of the dough and fold the other end over it. Wrap the dough and refrigerate for at least an hour.

Roll the dough to about 1/8″ thickness. Refrigerate the dough for another 30 minutes before cutting. You can also freeze the rolled puff pastry at this point. Just cut it into rectangles that will fit into your sheetpan and place parchment paper in between the sheets so they do not stick in the freezer. It will last up to a month in the freezer.

Roasted Tomato, Ricotta and Mascarpone Tart

4 heirloom tomatoes, various colors if possible
Freshly ground black pepper
Olive oil
100 grams whole milk ricotta
25 grams mascarpone
2 Tbs parmesan, freshly grated
1 egg
1 tsp salt
Fresh basil
Fresh oregano
kalamata olives, small diced

Cut a rectangle of tomato puff pastry that is about 10″x6″. Place on a sheetpan lined with parchment and refrigerate until ready to assemble.

Cut the tomatoes into 1/4″ slices. Place the slices on a sheetpan lined with parchment. Sprinkle the tops with fresh ground black pepper and drizzle with olive oil. Bake at 350F for about 40 minutes. Let them cool slightly before assembling the tart.

Place the ricotta in a fine strainer and let it sit over a bowl. Press lightly with a spoon to remove some of the excess water. Mix ricotta, mascarpone, parmesan, egg, herbs and salt in a bowl.

To assemble the tart, spread the cheese mixture over the puff pastry leaving about a 1″ border on each side. Place the tomatoes on top. Bake at 400F for about 30 minutes. When it comes out, sprinkle with some sea salt and the diced kalamata olives. Serve warm or room temperature.


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70 Responses to “Tomato Pate Feuilletee and an Easter Picnic”

  1. jodye says:

    This looks so flaky and delicious, and the tomatoes are beautiful… I do believe spring is here!

  2. Those feuilletee look delicious. Look like small pizzas :) but I m surely they taste better . Happy Easter

  3. So beautiful. Just perfect. And, those tomatoes–what could be better?

  4. Anonymous says:

    Love hearing about your savory creations…I go to your blog for sweet inspiration and was pleasantly surprised today. Thanks

  5. Bea says:

    So beautiful pictures! Happy Easter!

  6. VeggieGirl says:

    Such lovely memories you’re making!!

    HAPPY EASTER!!

  7. Christy says:

    I’ve always wanted to make Herme’s pate sucree inversee, maybe I will now, albeit with something sweet!! Your son is growing to be a very handsome young man!!

  8. Junglefrog says:

    It all looks absolutely delicious! And I believe you immediately when you say you are a great cook! I love the photos of your son at the egg hunt. adorable!

  9. Liska says:

    this looks fabulous! Happy Easter to you & your family.

  10. Wow, that puff pastry looks just perfect – I love the addition of tomato paste. And your boy looks absolutely adorable with his Easter basket. Happy Easter Aran!

  11. Tartelette says:

    I could easily eat all the little one..where there’s ough there goes me :)
    Happy Easter!

  12. Ginny says:

    Gorgeous! have a wonderful easter! :)

  13. lis says:

    that looks so delicious. as soon as we have tomatoes again around here. . .

  14. Lamia says:

    su hijo es muy guapo .happy easter

  15. chefectomy says:

    Still waiting for you to go mail order…Delicious Aran. I needed inspiration and scrolling down over your last three posts gave it. Happy Easter!

    –Marc

  16. anna says:

    That sounds so good! And I love the little circular ones, they’re absolutely adorable.

  17. Hilda says:

    Delicious! I can’t wait to get back in the kitchen and try this, soon hopefully. Your little boy is just too precious.

  18. dada says:

    Amazing pictures, a touch of spring! You’re a fairy.

  19. Aran, I have to say I am loving this post so much! I love a savory dish. The pictures of jon and the neighborhood are fantasic! The picture os the tomatoes is exceptional!!!

    i might have to say one of my favorite post!

  20. hi :) I’M A BİR DUT MASALI
    FROM TURKEY :)

    I LİKE CANNELLE ET VANİLLE ! :)

    Very beautiful pictures!
    VERY NİCE SPRİNG

  21. linda says:

    Delicious picnic fare!
    Happy Easter to you and your family!

  22. Once again, so beautiful. Happy Easter!

  23. what beautiful photos. Here in the northeast, the cold is hanging on, and we can still only dream of picnics today!

  24. FeeMail says:

    i don’t like tomatos that much, but that looks yummy :-)!

  25. Happy Easter! Your photos are breathtaking. I think I may just have to venture out and make this…my husband and I would both love it. (And maybe even the kids.)

    Your little guy is getting so big. What a cute boy. :)

    Enjoy your weekend!

  26. K.Line says:

    Beyond gorgeous! FYI, the other day I decided to use some ripe bananas and add them to a custard. The recipe I used called for 2 cups of milk to 3 eggs plus 2 yolks. Strangely, though delicious, the mixture never really set (I mean, it thickened but not enough for my taste given that I wanted to spoon it with bananas over phyllo.) In all honesty, because I only had skim milk in the house, I added some table cream to turn it into “whole” milk.

    Do you suggest a higher egg to liquid ratio? Do you think my addition of the cream might have killed the texture?

    Thanks for any feedback you can provide, Kxo

  27. Camila says:

    Looks great!!! You shouldn’t hide from us your abilities with savoury dishes!

  28. Bridget says:

    Your son is SUCH a doll! :)

    I love those IZZE clementine sodas, too!

    Happy Easter! ♥

  29. Dawn says:

    I’ve been on a salt kick too. Very bad. And I’ve also been cravings roasted tomatoes–so I must give the tart a whirl.

  30. Aran says:

    K Line- My ratio for a thicker custard is usually 2 cups whole milk, 2 cups heavy cream and 10 yolks. I think the problem is that you used skim milk and probably not enough cream and also whole eggs. Whole eggs are great for flan and such but if you want something that sets more, you will need to use all egg yolks. But otherwise sounds great!

    Thanks everyone. Hope you are having a great Easter/passover weekend!

  31. tureceta says:

    Hello i give you my blog to let them pass and read all the recipes you want, easy, fast, tastys, and are updated every day, I hope you like it. Ale TURECETA.WORDPRESS.COM

  32. lynda says:

    Delicious sounding and looking tart. IT’s making me crave summer and fresh, off the vine tomatoes! YOur son is such a cutie..beautiful spring pics. I hope you share lots more of your savory side, too. Don’t hide your talents! :)

  33. K.Line says:

    Aran: Thank you for your advice. I’m going to try it again using more cream and yolks instead of full eggs. I’ll let you know how it goes.

  34. morgana says:

    Qué maravilla, Aran. Qué bueno todo y… qué guapo es tu niño, de verdad.

  35. Mobula says:

    Definitivamente maravillosa y deliciosa!!! Que tomates más apetecibles… A ver si un día nos empezamos a atrever con el hojaldre…

    Besos y feliz pascua…

    Ana

  36. veron says:

    Oh my god! You just reminded me how tasty the reveletion was! It was very complex but the tomato puff pastry alone was worth it. And this gorgeous dish you present here is in itself amazing!

  37. Just gorgeous Aran. And the little poppet looks so NAUGHTY…bet he had a field day! I love the savoury appearance on your beautiful blog. Happy belated Easter to you & your family!

  38. Hayley says:

    Glad to hear your Easter was wonderful. Your meal was beautiful, too. Thanks for sharing!

  39. Lisa says:

    Not only does your tart and individual tarts look stunning and delicious (those tomatoes are perfection!), but that photo of your adorable son walking with the easter basket dangling should be up for photogaphy awards galore! I couldn’t help but smile so hard my cheeks hurt!

  40. cindy* says:

    dang aran, you can do it all! very impressive and as always absolutely gorgeous…glad your easter was nice and your little boy is adorable as ever!

  41. Y says:

    Those fresh tomatoes look so tasty. What a fantastic way to have a picnic! I always imagine doing something similar, but the reality of it is the grass and insects make me itch. :P

    Happy Easter to you and your family!

  42. all of this beautifulneess and cuteness is too much for me! i’m welling up! i love the additon of fried potatoes and i love the all your savory pictures of jon in his mickey tee!

  43. I’m here is a zone 9 and I know you’re hotter, but I’m really curious–why does your farmer’s market end in a couple of weeks? Even here, I can grow sqaush and chard during the summer (not a lot besides that, though–most everything else I grow is fall-winter-spring). I know tomatoes don’t produce after it gets above 90* F, which makes them short-lived here–is it already that hot there? On a good year, we get tomatoes again in the fall.

    We are enjoying an unusually cool spring, which keeps the sugar-snap peas, spinach, and lettuces growing without bolting for longer!

    Thank you for the carrot picture you shared on Tartelette’s blog! It inspired me to get out and take some new photos of my garden!

  44. Aran says:

    Deb- I love his vintage tee. Isn’t it adorable?

    Prudent Homemaker- In South Florida or at least in my county, our farmer markets only last half of the year, from Late October through late April. It’s just a very hot hot summer and a very seasonal area which probably makes farmer markets not very profitable. Most produce grows in that period too. Citrus, strawberries, zucchinis, peppers and tomatoes…

  45. Thanks Aran!

    I figured that was the situation there.

    That is really our best growing time, too, but I am just starting to utilize the winter as a major growing season. Your comment about the farmer’s market season really opened my eyes!

    We are still waiting on artichokes, apricots, figs, plums, peaches, apples, pears, tomatoes, and cucumbers here. We just don’t have the cool-weather crops anymore (including citrus).

    There aren’t many local growers here in Las Vegas. If you want something special, or really fresh, you have to grow it yourself!

    I can’t wait to see what you feature when you have a garden of your own!

  46. Helene says:

    How can anyone resist those beauty. Love the pictures.

  47. Aran says:

    Prudent Homemaker- I keep dreaming of that one day… Thank you!

    Thank you everyone!

  48. Esti says:

    Jo, cómo está creciendo Jon!!! ha pegado un estirón!!

  49. Lo says:

    What a gorgeous tart! It makes me long for gorgeous late-summer tomatoes! The fried potatoes are just perfect!

  50. Aran says:

    Esti- siempre me sorprende cuando la gente nota como crece Jon. Yo no lo veo porque estoy con el siempre. Supongo que lo mismo que te pasa a ti con las princesas. A ver si le puedes conocer esta vez y te le oyes hablar su mix de euskera y english… que gracia.

    Thanks everyone!

  51. Christine says:

    Hi Aran, as ever your photos and food is exquisite. I’m experimenting and trying to make spinach feuillete and I’m just wondering if you have any suggestions as to how this might work? Spinach cooked, drained`really well, pureed then added to the dough or should it be added to the butter? The tomato paste you mention to use in the tomato feuillete, is that ordinary paste in a small tin or tube, or could I use sundried paste which is in oil? I’m concerned if the oil would stop the layers rising properly. Thanks in advance for any pointers!

  52. Aran says:

    Christine- the tomato paste is in a can but not in oil. If you were to add oil, the entire structure of he recipe would change. To make it with spinach, I would use frozen, super super drained, and then pureed spinach. Not sure how it would work because it tends to have a lot of moisture. Oh and always add it to the butter lock, not the dough.

    Good luck!

  53. Anonymous says:

    Thanks Aran, I’ll give it a go and let you know if it is a disaster or not. I just found a pastry dough recipe for Tapenade shortcrust made with black olive and tomato paste, sounds intriguing..did I spell that correctly..hhhmmmm not sure…anyway it was used as a case for a spinach and ricotta tart…happy cooking! Christine

  54. That is the cutest little boy ever. What a darling.

  55. lulubelle says:

    delicious!
    and beautiful pictures!
    dommage que les recettes ne soient pas en français!

  56. anything in pastry, with pastry or on pastry and I’m there!

  57. Julia says:

    Your photos are always so stunning! I can’t figure out how you get you’re lighting so bright.
    Tomatoes are fun to photograph :-)

  58. Zerogluten says:

    La verdad es que deberias mostrarnos más asiduamente tus dotes culinarias con lo salado, porque me da la sensación que nada se te resiste.
    Esto solo tiene un problema y es que la proxima vez que haga un picnic con mi tortilla y mis filetitos empanados no me voy a sentir nada fashion, jaja.
    Besitos sin gluten

  59. Monique says:

    Hace unos dias descubri tu blog es fantastico,unafotografia genial.Tu niño es precioso.Felices Pascuas y saludos desde La Rioja España.

  60. Cakespy says:

    Sweet…and salty…in just the right proportions! :-) Looks like a lovely day.

  61. Danielle says:

    Your recipes and photography are always exceptional!!!!
    SO INSPIRING!

  62. Food looks delicious! Easter photos are adorable!

  63. We just found your blog on The Paper Apron site. We just loved the visit. Just such a lovable post. Come and visit us. We are a venue for Star Chef cooking classes in Montecito, California.

  64. somehow i missed this post…

    god those photos are gorgeous. you really want to make me live in the south….as a northerner i have always been extremely pessimistic of the south…but i think i am starting to change the error of my ways :P

  65. Aran says:

    Mallory- I have to admit that I wasn’t very excited to move to south florida at first either, but we have been here 7 years and I love it. Summer is brutal but the rest of the year is heaven. Big difference from the Basque Country for sure but I love it regardless. I think it’s one of the things that I’ve learned with “old age” is to appreciate the things I have or where I am right at this moment in time. Seriously. It’s changed my life.

    Thank you!

  66. Stunning. And I have the exact same Mickey Mouse t-shirt, albeit a little bigger. Excellent style

  67. fresh365 says:

    I made this the other day and it was excellent- Thanks!

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