Difficulty:[usr 2]
Preparing the pie shells
Divide the puff pastry into four. Make small balls by hand and flatten them with a rolling pin to form four circles 14 cm in diameter and 1 cm thick. When the puff pastry is purchased ready-made, let it come to room temperature and cut into the four tart shells directly. Place them on four 16 cm squares of parchment paper. Book cool.
Tomato and pesto preparation
Peel (peel) the tomatoes, after plunging them for a few seconds in a pot of boiling water and cooling them in cold water. Book.
Peel the basil and wash it. Blanch it for 10 seconds in a small saucepan of salted boiling water. cool and drain. Finely chop the leaves with a knife. Then mix in the tomato puree. Carefully brush the puff pastry bases with a pastry brush, leaving a 5mm border (commonly known as the "sidewalk" of the pie).
Preheat the oven to 220°C (th.6-7).
Assembly of pies
Cut the peeled tomatoes into slices 3 to 4 mm thick. Tap them lightly to remove seeds and vegetation water. Arrange the tomato slices, without overlapping them, and respecting the 5 mm border. If there are too many voids, due to evacuated seeds, they must be filled with tomato flesh taken from another slice.
Cooking and finishing
Season with salt, pepper, thyme flower and fructose. Place in the oven, placing the squares of parchment paper carrying the pies on a hot plate. Let cook for 10 to 12 minutes. Arrange on warm plates and garnish with basil leaves.
