Sunday, January 22, 2012

Roast Tomato Tart

By The Canadian Living Test Kitchen (Source)


  • 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 (30 mL) extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 egg, beaten
  • 1 cup (250 mL) shredded Gruyere cheese
  • 2 tsp (10 mL) chopped 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.)

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Source : Canadian Living Magazine: August 2007

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