Savory tarts with panna cotta with tomato from Petit Gâteau

Must Try

Petit Gâteau, you know them from those fantastic little cakes that you can’t possibly resist. But it’s not just sweet what the clock strikes at this Amsterdam patissier. For example, we can share this recipe for savory tarts with panna cotta with tomato. Aren’t they beautiful?


For 12 cakes of 6 cm in diameter:

For the sweet dough (pâte sablée):

  • 120 grams of flour
  • 50 grams of powdered sugar
  • 20 grams of almond flour
  • A pinch of salt
  • 75 grams of cold butter
  • 1 tablespoon egg (12-14 grams)

For the panna cotta with tomato:

  • 50 grams onion
  • 3 cloves of garlic
  • 1.350 grams of vine tomatoes (2 cans diced tomatoes)
  • 1 tablespoon olive oil
  • 1 sprig of thyme
  • 1 sprig of rosemary
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 1 pinch of sugar
  • 4 gelatin sheets
  • 50 grams of whipped cream

For the cream cheese with basil:

  • 200 grams of cream cheese (Philadelphia)
  • 1 tablespoon basil
  • Salty
  • freshly ground pepper

Also needed:

  • Baking ring with a diameter of 6 cm
  • Cutter of 8 to 9 cm in diameter
  • Silicone baking mold for 5 cm half ball

Small savory cakes

With the book Small savory tarts , Petit Gâteau owner & founder Meike Schaling teaches you how to become a master baker in the savory patisserie at home. You can use this cookbook to make savory madeleines with goat cheese, plate cake with mushrooms or olive cake.

When leafing through the book, our eye immediately fell on these savory tarts with panna cotta with tomato. If you saw them in a patisserie, you’d want to take them with you right away. But you can also make them at home!

You have to go through a number of steps (making dough, making tomato sauce, making panna cotta), but we have arranged the steps below as practical as possible. Bakers ready? Bake.

Savory tarts tomato

Savory tarts with panna cotta with tomato

1. Sweet dough (pâte sablée)

  • Place the flour, icing sugar, almond flour and a pinch of salt in a bowl.
  • Break the cold butter into pieces and divide it over the dry ingredients.
  • Rub the butter and the dry ingredients until a crumbly dough forms.
  • Beat the egg.
  • Add a tablespoon of egg to the dough and knead everything into a cohesive ball of dough. If the dough is very sticky, add a little flour or if the dough is too dry, add a few drops of egg.
  • Wrap the dough ball in plastic wrap and put it in the fridge for an hour

2. Foster

Focing is the application of dough in a baking ring. For a baking ring of 6 cm in diameter you need a cutter of 8 to 9 cm in diameter. After all, you do not only have to cover the bottom (6 cm) but also the side of the ring with dough.

This is how you do it:

  • Remove the dough from the fridge and knead it again.
  • Dust the work surface and the rolling pin with a little flour.
  • Flatten the dough ball and roll out the dough evenly to about 3mm thick.
  • Cut out circles with the cutter.
  • Place the dough on the cake ring and gently press the dough down and against the walls of the ring.
  • Trim the excess dough neatly along the edge and prick a few holes in the bottom with a fork.
  • Roll out the remaining dough again and cut out circles again until the dough is used up.
  • Place the tarts in the fridge for half an hour.

3. Bake

  • Preheat the oven to 170°C.
  • Bake the cakes for about 15 minutes. The baking time depends on the oven.

4. Panna cotta with tomato

For this recipe you make a tomato sauce that you have to drain for 12 hours in a sieve with cheesecloth. It is therefore better to prepare the sauce a day in advance or early in the morning. I prefer to use fresh tomatoes, but you can also use canned diced tomatoes.

To make tomato sauce:

  • Chop the onion and peel the garlic.
  • Skin the tomatoes (also read: How to skin tomatoes : 3 ways ) remove the seeds and cut the tomatoes into large pieces.
  • Heat the olive oil in a saucepan and fry the onion.
  • Then add the tomato pieces, the garlic cloves and the thyme, rosemary and bay leaf.
  • Let the tomatoes simmer for 30 minutes.
  • Season with salt, freshly ground pepper and sugar.
  • Remove the pan from the heat and remove the garlic and herbs.
  • Puree the tomatoes in a blender or with an immersion blender.

Making Panna Cotta:

  • Place the tomatoes in a cheesecloth-lined sieve and let the tomatoes drain in the refrigerator for 12 hours. We no longer need the moisture.
  • Soak the gelatine leaves in cold water for 5 minutes and drain.
  • Heat the cream with 2 tablespoons of tomato sauce (do not boil) and stir in the drained gelatine leaves.
  • Pour the cream mixture into the rest of the tomato sauce and spoon it into the silicone molds.
  • Place the molds in the freezer for 2 hours.

Cream cheese with basil

  • Tear the basil into small pieces.
  • Place the cream cheese with the basil, salt and freshly ground pepper in a blender and blend until homogeneous.
  • Place the cream in a piping bag and fill the tarts to the brim.
  • Smooth out with a palette knife if necessary.
  • Remove the panna cotta from the freezer and place a ball of panna cotta on each tart.
  • Let the cakes thaw for 2 hours in the refrigerator.

Source: Culy by
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