Roast Tomato Tart
This recipe makes 9 servings
|Per each of 9 servings: about||-|
|total fat||20 g|
|sat. fat||8 g|
- Portion size: 6 to 9
The colour contrast of large red and small yellow tomatoes is striking. However,
red tomatoes in differing sizes is also quite attractive.
- 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
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.)
Source : Canadian Living Magazine: August 2007