roast-tomato-tart A recipe from pageturnercookbooks.com with 365 ecookbooks
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Cooking tools:
- Rolling pin
- Pastry brush
- Baking sheet
- Parchment paper
- Oven
- Refrigerator
- Fork
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Cooling rack
Ingredients
- 1 sheet (from 1 pound (450 g pkg) frozen butter puff pastry, thawed
- 8 red or striped heirloom plum tomatoes, about 1 ¼ pounds
- 1 cup yellow teardrop or cherry tomatoes halved lengthwise
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- ½ tsp salt
- ¼ tsp pepper
- 1 egg beaten
- 1 cup shredded Gruyere cheese
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