Deborah Dana

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Recipe of Tomato Cake Confit

Tomato Cake Confit

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This rich puff pastry pie is covered with tomato confit, tomato puree and fennel. It is truly delicious.
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8 portions
  • 8 tomatoes
  • 1 onion, small chopped
  • 1/2 cups olive oil
  • 4 cloves garlic
  • 1 bunch fresh thyme, (only the leaves)
  • 2 tablespoons sugar
  • 1 pinch black pepper
  • 1 leave puff pastry, thawed
  • 12 leaves basil
  • 1 fennel, in juliana
  • 1/4 cups chicken soup


Preheat the oven to 120 degrees centigrade.
Cut 4 tomatoes in quarters, remove their seeds with a knife and place in a bowl. Season with 2 tablespoons of olive oil, 2 cloves of chopped garlic , half thyme and 1/2 tablespoon of sugar.
Place the tomatoes in a baking sheet with waxed paper and bake for 2 hours or until they are confit.
While the tomatoes are cooking, make the tomato puree. Start by peeling the remaining tomatoes, cut into quarters and remove the seeds.
In a medium-sized skillet heat 2 tablespoons of olive oil, add the chopped onion and 2 cloves of chopped garlic . Brown for 2-3 minutes.
Add the tomato, the remaining thyme and the remaining sugar. Season with salt and pepper. Cover and cook for 30 minutes or until the liquid has evaporated. The consistency should be almost like a jam. Get out of the fire.
In another pan heat 2 tablespoons of olive oil over medium heat. Add 1 clove of chopped garlic and the fennel in julienne. Sprinkle a little sugar, add the chicken stock and allow it to cook until all the liquid has evaporated. Season with salt and pepper and remove from heat.
Preheat the oven where you will cook the cake at 200 degrees Celsius.
Place the puff pastry in front of you and cut into three rectangles of 6 x 18 cm (approx). Cut a rectangle with a sharp knife in 6 strips of approx. 1 cm wide.
Place the other two rectangles in a baking sheet at least 3 cm apart.
With a little water humidify the edges of the 2 rectangles and place on the edges the strips that cut from puff pastry. Press lightly so that they stick together.
With a fork, make holes in the cake to avoid overcooking and with a brush paint the cakes with a little olive oil. I baked for 20 minutes.
Remove the cake from the oven and divide the tomato puree into the 2 pies and glaze the whole cake with a spoon. Then place the fennel on the two pies and the confit tomato.
I baked the pies for 10 more minutes or until the dough is lightly browned.


Decorate the cakes with basil before serving and season with salt and pepper.


This cake can be eaten cold or hot. Enjoy

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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