3 Mucci Tri Coloured Tomatoes On-The-Vine, sliced into ½” thickness
1 package frozen puff pastry (Tenderflake), thawed according to package instructions.
3 large eggs
1¼ cup 5% cream
¼ tsp salt
½ tsp. freshly ground pepper, plus additional for top of tart
½ tsp. Tobasco or hot sauce of your choice
1 cup grated smoked Canadian cheddar
Prep time: 30 minutes
Baking time: 30-35 minutes
You will need a 9”x 9” x 1” tart pan with removable bottom
Roll out dough on a lightly-floured surface to ½” thickness and fit gently into tart pan. Trim edges to fit and place in the fridge until ready to fill. In the meantime, whisk eggs, cream, salt, pepper and hot sauce in a medium sized bowl. Grate cheese and slice tomatoes.
Sprinkle grated cheese over the bottom of chilled pastry dough. Pour egg mixture over top and gently distribute liquid into grated cheese with a fork being careful not to pierce the pastry underneath. Place tomato slices gently on top, overlapping and forming columns or a pattern of your choice. Sprinkle with ground pepper and place tart on a baking sheet. Bake in pre heated oven for 30-35 minutes or until starting to brown on the top and filling is set. Let stand for 4-5 minutes before removing tart from pan. Place on a cutting board and cut as desired.
Serve topped with cilantro, sour cream, guacamole and tortilla strips.