The colour contrast of large red and small yellow tomatoes is striking in this recipe from "The Complete Canadian Living Baking Book: The Essentials of Home Baking." Author Elizabeth Baird says that you can also use red tomatoes in differing sizes for an attractive variation on this recipe, which is perfect to serve your guests at this time of year when fresh ripe tomatoes are coming onto the market.
Roasted Heirloom Tomato Tart
8 red or striped heirloom plum tomatoes (about 625 g/1 1/4 lb)
250 ml (1 cup) yellow teardrop or cherry tomatoes (about 300 g/10 oz), halved lengthwise
30 ml (2 tbsp) extra-virgin olive oil
1 clove garlic, minced
2 ml (1/2 tsp) salt
1 ml (1/4 tsp) pepper
1 sheet (from 450-g pkg) frozen butter puff pastry, thawed and cold
1 egg, beaten
250 ml (1 cup) shredded Gruyere cheese
10 ml (2 tsp) chopped fresh thyme or oregano (or 2 ml/1/2 tsp dried)
Line 2 rimmed baking sheets with parchment paper or leave ungreased; set aside.
Cut red tomatoes crosswise into 1-cm (1/2-inch) thick slices. In a bowl, gently toss together red and yellow tomatoes, oil, garlic, salt and pepper; spread on one of the prepared pans. Roast in 200 C (400 F) oven until slightly charred and shrivelled, about 30 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 day.)
On lightly floured surface, roll out pastry into 25-cm (10-inch) square; transfer to second pan. Using fork, prick pastry at 2.5-cm (1-inch) intervals all over; refrigerate for 30 minutes.
Bake pastry in centre of 200 C (400 F) oven until light golden and puffed, 12 to 15 minutes. Let cool slightly.
Lightly brush pastry all over with some of the egg; sprinkle with cheese, leaving 2.5-cm (1-inch) border. Arrange red tomatoes in overlapping rows on cheese. Scatter yellow tomatoes over top; sprinkle with thyme.
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. Cover and refrigerate for up to 1 day. Reheat in 180 C/350 F oven for 5 minutes.)
Makes 6 to 9 servings.
Nutrition information per serving (when recipe serves 9): about 303 calories, 8 g protein, 20 g total fat (8 g saturated fat), 24 g carbohydrates, 3 g fibre, 54 mg cholesterol, 346 mg sodium.
Source: "The Complete Canadian Living Baking Book: The Essentials of Home Baking" by Elizabeth Baird (Random House, 2008).