Roast Tomato Tart

By The Canadian Living Test Kitchen

Tested till perfect

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Roast Tomato Tart

This recipe makes 9 servings

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Nutritional Info

Per each of 9 servings: about -
cal 303
pro 8 g
total fat 20 g
sat. fat 8 g
carb 24 g
fibre 3 g
chol 54 mg
sodium 346 mg
% RDI: -
calcium 13
iron 14
vit A 16
vit C 20
folate 8
  • 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.

Ingredients

  • 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

Preparation

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

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