Serves a Crowd

Rustic Raspberry Tomato Tart

July  6, 2011
4 Ratings
  • Makes 1 9 x9 inch tart (approximately)
Author Notes

Last summer, close friend and fellow Food52er, Gigi26 and I made a wonderfully sweet tomato tart tatin found in the August 2010 Bon Appetit magazine. We raved about it as we devoured it all, amazed at how sweet and candy like the tomato became. For this contest I wanted to make a raspberry one but realized the raspberries would break up and turn to mush. So a compromise - a tomato tart with raspberries. This is sweet from the tomato and tart from the raspberries all at the same time. —inpatskitchen

What You'll Need
  • 4 large plum tomatoes, peeled, seeded and cored and cut into 4 lengthwise pieces
  • 2 tablespoons softened butter
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries
  • 1 sheet puff pastry from a 17.3 ounce package
  • Sweetened whipped cream or vanilla ice cream for serving (optional)
  1. Preheat the oven to 425F. Roll the puff pastry sheet to about a 10 or 11 inch square, place on a parchment lined baking sheet and roll up the edges a bit. Dock the pastry with a fork and bake for 8 minutes. Remove from the oven and set aside.
  2. Spread the softened butter in the bottom of a 9 or 10 inch heavy saute pan and sprinkle with the sugar.
  3. Place the tomatoes, rounded side down, and cook on medium heat for anywhere from 25 to 35 minutes until the tomatoes are simmering in an amber like syrup. While simmering, move the tomatoes around a bit now and then to prevent burning.
  4. Turn off the heat and gently stir in the raspberries and vanilla extract
  5. Spoon the mixture onto the partially baked puff pastry, trying to keep the tomatoes rounded side up.
  6. Bake at 425F for 15 to 20 minutes until pastry crust is golden. Serve warm or at room temperature with sweetened whipped cream or vanilla ice cream if desired.
Contest Entries

See what other Food52ers are saying.

  • lakelurelady
  • inpatskitchen
  • GiGi26

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

4 Reviews

lakelurelady July 18, 2011
I have some Dufour puff pastry in the freezer and was just waiting for the right recipe so that I could pull it out. This is the one! Thanks Pat.
inpatskitchen July 18, 2011
Thank you...Hope you enjoy!
GiGi26 July 7, 2011
Oh my.......Great idea! This had to be terrific. Think I'll be making it this weekend.........I'll have to buy extra berries at the market so some of them make it home.
inpatskitchen July 7, 2011
I know exactly what your saying (about the berries)....