Tomato Tartine (Pie)

8 or 9 roma tomatos
3T Butter
3T dark brown sugar
1 tsp vanilla
1 puff pastry sheet

Parboil the tomatos to remove skins, seed and cut in half. In a cast iron frying pan melt the butter and sugar and add the tomato halves in a nice concentric circle.

Let it simmer for about 20 minutes, or until nice & syrupy.

Splash the vanilla over.

Carefully place the puff pastry around and under the tomato mixture and cut a hole in it. Bake at 400 degrees for 20 to 25 minutes or until puffed and golden.

Let cool for 10 minutes and then turn onto a plate. Serve with whipped cream

(Note from Laurie: I don’t use the cast iron – I found it stuck and was hard to turn out. After I sauté the mixture I turn it into a pie plate sprayed with Pam (or well greased) and then continue. This seems to work much better).

(Note from Paul: This was great. Tasted a little like peach pie).

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