Roast Tomato Tart

Tested Till Perfect

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:

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.)

Source

Canadian Living Magazine: August 2007




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