The colour contrast of large red and small yellow tomatoes is striking. However,
red tomatoes in differing sizes is also quite attractive.
- Portion size 9 servings
- Credits : Canadian Living Magazine: August 2007
MethodLine 2 rimmed baking sheets with parchment paper; set aside.
On lightly floured surface, roll out pastry to 10-inch (25 cm) square; transfer to prepared pan. Using fork, prick pastry all over; refrigerate for 30 minutes.
Meanwhile, cut red tomatoes crosswise into 1/2-inch (1 cm) thick slices. In bowl, toss together red and yellow tomatoes, oil, garlic, salt and pepper; spread on remaining prepared pan. Roast in 400°F (200°C) oven until slightly charred and shrivelled, about 30 minutes. Let cool on pan. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Bake pastry in centre of 400°F (200°C) oven until light golden and puffed, 12 to 15 minutes. Let cool slightly.
Brush pastry all over with some of the egg; sprinkle with cheese, leaving 1-inch (2.5 cm) border. Arrange red tomatoes in overlapping rows on cheese. Scatter yellow tomatoes over top; sprinkle with thyme.
Return to oven and bake until golden and puffed, 12 to 15 minutes. Let cool for 5 minutes; cut into squares. Serve warm or at room temperature. (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F/180°C oven for 5 minutes.)
Nutritional facts Per each of 9 servings: about
- Sodium 346 mg
- Protein 8 g
- Calories 303.0
- Total fat 20 g
- Cholesterol 54 mg
- Saturated fat 8 g
- Total carbohydrate 24 g
- Iron 14.0
- Folate 8.0
- Calcium 13.0
- Vitamin A 16.0
- Vitamin C 20.0