Tomato Fontina Tart
1 tablespoon (15ml) avocado oil
2 cups (480ml) plum tomatoes, diced
2 shallots, chopped
1 tablespoon (15ml) fresh rosemary, chopped
1 sheet frozen puff pastry, thawed
Flour, for dusting
1 egg, beaten
1/3 cup (80ml) soft Fontina, sliced
Preheat oven to 425°F (220°C).On a clean work surface, dust with flour, and roll out the pastry sheet into a thin rectangle. Put rolled out pastry on non-stick cookie tray.Fold edges of pastry to create a border. Pierce pastry with a fork, avoiding outside border. Beat one egg in a small bowl. Use a pastry brush to brush the egg wash on pastry.Bake pastry in oven until it starts to puff up.In a large skillet, heat avocado oil over medium-high heat.Add tomatoes and shallots. Cook until tomatoes are soft. Take off the heat and stir in the chopped rosemary.Take pastry out of oven, spread tomato filling over top.Lay slices of Brie cheese on top, and put back in the oven just until cheese melts.Enjoy!
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