Buttery Tomato Tart

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Serve this delicious sit-down appetizer to family or guests. The trick for maximum lift with puff pastry is to keep the pastry cold.

Tags: Intermediate, 10 mins, Appetizer & Hors d'Oeuvres, Holiday Insider's Report® 2010
Serves: 6
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 50  minutes
Total: 60  minutes

Additional Information


1 tbsp (15 mL) olive oil
1 cup (250 mL) onions, sliced
½ tsp (2 mL) salt
1 sheet PC Butter Puff Pastry , thawed
1 pkg (340 g) PC Gourmet Grape Tomato Trio , cut in half crosswise
1/8 tsp (0.5 mL) freshly ground black pepper
1/2 tsp (2 mL) chopped fresh thyme leaves
1 egg, beaten


  1. Preheat oven to 375°F (190°C). In large nonstick frying pan, heat oil over medium heat; cook onions for 15 to 20 minutes, stirring occasionally, or until soft and golden. Stir in half of salt. Set aside to cool for 10 minutes.
  2. Unroll sheet of puff pastry onto baking sheet, leaving on parchment it is wrapped in. Spread cooled onion mixture on top, leaving a 1 inch (2.5 cm) border bare around all sides. Fold edges over onion mixture to form a smaller square. Top onion mixture with tomatoes. Sprinkle with pepper, remaining and thyme. Brush exposed pastry with some beaten egg. Discard remaining egg.
  3. Bake in centre of oven for 25 to 30 minutes or until puffed and golden. Cut into 12 squares to serve.

Nutritional Information

Makes 6 servings; Per 2 piece serving:
220 calories
fat 13 g
sodium 320 mg
carbohydrate 22 g
fibre 2 g
protein 4