Green Tomato and Gruyère Tart

Ready to transform humble green tomatoes into a tart that’s bound to impress? Let's get cooking!

Course Appetizer, Brunch

Cuisine American

Budget Splurge

Prep Time 15

Cook Time 40

Total Time 55

Servings slices

Calories 399kcal

Toss the cubed tomatoes with balsamic vinegar, olive oil, salt, pepper and sugar.
Spread the tomatoes in a single layer on a baking sheet including the liquid. You can omit the sugar but it does help with carmelization and reduces the tartness.
Roast in a 350 degree oven for 20-25 minutes or until lightly browned. Remove from oven and allow to cool.
Cut ½" to ¾' of puff pastry from the edges. Brush the edge with egg white and place the cut strips on edges to form a well.
Spread the grated cheese in an even layer inside the well. Save a bit of cheese for the top if desired.
Place the cooled roasted tomatoes on the cheese and pour any of the liquid left in the pan over the top. Sprinkle the reserved cheese on the tomatoes.
Place the tart on parchment paper on a roasting pan in a 375 degree oven until the pastry puffs up and becomes golden brown, about 25 minutes. Watch carefully for big pockets of air bubbles that might form. Use a wooden skewer or the tip of a knife to pop the bubbles and let them deflate. You might have to do this more than once.
Let cool slightly before serving.