Green Tomato and Gruyère Tart
Use up those green tomatoes from your barn in the cheesy tart.
Servings 6 slices
- 3 medium-sized firm, green tomatoes, cored and cubed
- 3 TBS balsamic vinegar
- 2 TBS olive oil
- ½ teaspoon salt
- ground black pepper to taste
- 2 TBS granulated sugar
- 1 rectangle frozen puff pastry dough thawed but still chilled
- 1 egg white
- ½ teaspoon olive oil
- 1 cup grated Gruyère cheese
Toss the cubed tomatoes with balsamic vinegar, olive oil, salt, and pepper. Spread the tomatoes in a single layer on a baking sheet.
Pour the liquid from the bowl over the top. Sprinkle the tomatoes with the granulated sugar. You can omit this the sugar but it does help with caramelization 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.
Brush the inside of the well with olive oil. Spread the grated cheese in an even layer inside the well. Save a bit of cheese for the top.
Place the 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 a roasting pan in a 375 degree oven until the pastry puffs up and becomes golden brown, about 25 minutes. Let cool slightly before serving.
Calories: 399kcal | Carbohydrates: 27g | Protein: 11g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 24mg | Sodium: 388mg | Potassium: 185mg | Fiber: 1g | Sugar: 8g | Vitamin A: 604IU | Vitamin C: 14mg | Calcium: 237mg | Iron: 1mg