Rustic Raspberry Tomato Tart – a delicious recipe with tomatoes, butter, sugar, vanilla, fresh raspberries, pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
136
kcal
Calories
6
g
Fat
21
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Rustic Raspberry Tomato Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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