Rustic Raspberry Tomato Tart

• 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
• 1 1/2 cups fresh raspberries
• 1 sheet puff pastry from a 17.3 ounce package
• Sweetened whipped cream or vanilla ice cream for serving (optional)

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.

tomatoes, butter, sugar, vanilla, fresh raspberries, pastry, cream

Taken from food52.com/recipes/13109-rustic-raspberry-tomato-tart (may not work)