3 Mucci Tri Colored 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 Tabasco or hot sauce of choice
1 cup grated smoked Canadian cheddar
Prep Time: 30 min
Cook Time: 30-35 min
Servings: 4-6
1Preheat oven to 400º F. 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.
2In the meantime, whisk eggs, cream, salt, pepper, and hot sauce in a medium-sized bowl. Grate cheese and slice tomatoes.
3Sprinkle 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.
4Bake in preheated 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.
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