Tested till perfect Roast Tomato Tart

Roast Tomato Tart

The colour contrast of large red and small yellow tomatoes is striking. However,
red tomatoes in differing sizes is also quite attractive.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2007

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 9


  • 1 sheet 1sheet(from 450 g pkg) frozen butter puff pastry, thawed
  • 8 8red or striped heirloom plum tomatoplum tomatoes, (about 1-1/4 lb/625 g)
  • 1 cup 1cupyellow teardrop or cherry tomatocherry tomatoes, (about 10 oz/300 g), halved lengthwise
  • 2 tbsp 2tbspextra virgin olive oil
  • 1 1garlic clovegarlic cloves, minced
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1eggeggs, beaten
  • 1 cup 1cupshredded Gruyere cheese
  • 2 tsp 2tspchopped fresh thyme
To change the number of servings, enter the number, then press "calculate". or reset


Line 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 Information Per each of 9 servings: about

cal 303 pro 8g total fat 20g sat. fat 8g
carb 24g fibre 3g chol 54mg sodium 346mg

% RDI:

calcium 13 iron 14 vit A 16 vit C 20
folate 8
All rights reserved. TVA Group Inc. 2015