Tarte feuilletée aux tomates et aux haricots cannellini
Preparation
35 min
Difficulty
Easy
Servings
4
Preparation
1. Preheat the oven to 400°F (200°C).
2. Prepare the pastry: Roll out the puff pastry in a lightly greased baking dish. Prick it with a fork to prevent excessive rising.
3. Make the bean purée: Drain and rinse the cannellini beans, then mash them coarsely in a bowl. Add 1 tbsp (15 ml) of Bioitalia agliOlio, a pinch of salt, pepper, and half the thyme. Mix well.
4. Assemble the tart:
- Spread ¼ cup (60 ml) of Bioitalia basilico sauce evenly over the pastry.
- Distribute the bean purée evenly on top.
- Slice the tomatoes into thin rounds and arrange them over the purée.
- Sprinkle with the remaining thyme, ½ cup (125 ml) of grated cheese, and drizzle with the remaining 1 tbsp (15 ml) of Bioitalia agliOlio.
5. Bake for 20-25 minutes, until the pastry is golden and crispy.
6. Finishing touch & serving: Garnish with fresh thyme leaves for added aroma and color.
Serve warm or at room temperature with a side of green salad for a balanced and flavorful meal.
Bioitalia Tip:
- A richer tart base: For extra flavor, spread a thin layer of Bioitalia chickpea cream before adding the bean purée.
- A crunchy touch: Sprinkle with pine nuts or crushed nuts before baking.
- Express variation: Swap fresh tomatoes for Bioitalia sun-dried tomatoes for a more intense flavor.
- Vegan option: Replace the grated cheese with nutritional yeast for a 100% plant-based version.
Ingredients
- 1 ready-to-use puff pastry
- 3-4 tomatoes (preferably different varieties)
- 1 can of cannellini beans
- ¼ cup (60 ml) basilico sauce
- ½ cup (125 ml grated cheese (emmental or other)
- 2 tbsp (30 ml) agliOlio
- 1 tsp (5 ml) dried thyme or Herbes de Provence
- Salt and pepper to taste
- A few fresh thyme leaves for garnish
