Roast Tomato Tart
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This recipe makes 9 servings
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 |
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 (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 yellow teardrop or cherry tomatoes, (about 10 oz/300 g), halved lengthwise
- 2 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 egg, beaten
- 1 cup shredded Gruyere cheese
- 2 tsp chopped 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.)
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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