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.
Servings: 6 to 9
Ingredients:
Roast Tomato Tart
Photography by Edward Pond
| 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% |
-
1 sheet (from 450 g pkg) frozen butter puff pastry, thawed
8 red or striped heirloom plum_tomatoes, about 1-1/4 lb (625 g)
1 cup (250 mL) yellow teardrop or cherry_tomatoes (about 10 oz/300 g), halved lengthwise
2 tbsp (25 mL) extra-virgin olive oil
1 clove garlic, minced
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1 egg, beaten
1 cup (250 mL) shredded Gruy? cheese
2 tsp (10 mL) chopped fresh thyme or oregano (or 1/2 tsp/2 mL dried)
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.)
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
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »