Sweet Tomato Tart

Our friend Amy surprised us all when she uncovered this sweet tomato tart at our recent potluck campout (do we know how to camp or what?!).  I consider myself a pretty adventurous baker but I gave Amy major props for pushing the limits of culinary creativity to create the subtly sweet, perfectly acidic masterpiece that I've described below.  Have fun!

Amy's Sweet Tomato Tart

8-10 large roma tomates

1/2 stick butter

2/3 c sugar

1 tsp vanilla extract

sheet frozen puff pastry

preheat over to 425

Score the bottom of the tomatoes with an 'x'  and blanch until the x starts to peel back (like 3-4 mins) remove w slotted spoon and put in ice bath. When they are cool, peel the skin and cut in half and scoop out all the seeds. Put cast iron pan on medium heat with butter and sugar and place the tomato halves inside part down in circles, trying to get them in a tight spiral and cook until the butter/sugar turns into a thick bubbling syrup. 

Remove from the heat and drizzle the vanilla over the tomatoes. Cut the pastry to the size of the pan (maybe 1/2 in bigger all around to tuck under - and do this while the pan is cool before yous tart cooking or it will stick!) Put puff pastry down on tomatoes and tuck the edges in. cut a few slits in the top and throw in the oven 20-25mins until its golden brown!

Cut around the edges as soon as you pull it out of the oven, let it cool for a bit then flip onto a plate. Best if eaten with Nichole's basil ice cream!!

Sorry...It was practically gone by the time I could pull out my camera!  But doesn't it still look delicious?