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Baker’s Dozen with Danny P. – Kill the Brunch Game with this “Toasted Tomato Tart”

Friends coming over for brunch or maybe “high noon” tea? Well, thanks to Toronto’s chef Danny P., you’re now all set with a scrumptious CannaOil-infused treat; the truffle oil and lemon thyme “Toasted Tomato Tart”.



Ah the tomato tart, a culinary treasure that is beyond simple but gives off the impression that you know what the hell you are doing. It can be found at a British high tea, a fancy French brunch, or even a summer time Italian dinner. The tomato tart acts as a very simple, highly flavorful base that with the addition of a simple topping can be the highlight on the table.

Today, we are keeping it simple by adding truffle oil and lemon thyme on top. Lemon thyme is a fantastic gift from the garden, the leaves are much softer than regular thyme and the flavor is light years ahead, leaving a fresh feeling in your mouth that balances well with the earthy and pungent flavor of the truffle oil.

It might looks simple, but this “Toasted Tomato Tart” will leave you feeling fancy!


As always, we have left an extra special session of songs for you today so be sure to kick back and relax. This is an easy recipe with a lot of bake time so you will be free to have a chat with Cathy and Blake, whom you have invited for brunch, and instantly regret as you mull over the fact you are having brunch IN your home.

Make it a headbangin’ brunch with our freshly updated Baker’s Dozen playlist!



-2 vine tomatoes, sliced ½” thick
-1 sheet puff pastry.
-½ bunch lemon thyme, picked
-1 egg beaten
-¼ cup CannaOil
-1 tsp truffle oil


Chemdawg. The very aloof Hybrid provides a pungent and sharp flavor that pairs well with the deep earthiness found in the truffle oil. The high THC level makes it a great strain to use in small doses like it is in this dish. Get more information via here.



Step 1: Preheat oven to 250 degrees Fahrenheit.

Step 2: Slice tomatoes a ½” thick and lay flat on parchment paper.

Step 3: Drizzle with a small amount of CannaOil, season with salt and pepper and top with picked lemon thyme. Roast in oven for 45 minutes until tender and a lightly dried.

Step 4: While the tomatoes are roasting, cut the puff pastry into 3” by 6” rectangles. Score a ½” border into the rectangles by cutting only halfway through the puff pastry. Poke holes on the inside section of the rectangle with a fork and brush with the beaten egg.


Step 5: When the tomatoes are done, remove them from the oven and increase the temperature to 425 degrees and bake puff pastry for 10 minutes. Make sure to rotate after 5 minutes and press down on the centre of the rectangle so that the border stays raised. Bake for 10 minutes until golden brown.

Step 6: Add 2 slices of tomato to center of puff pastry and continue baking for 5 minutes until warm.

Step 7: Plate and garnish with chopped lemon thyme.

Step 8: Mix the remainder of CannaOil with truffle oil and drizzle on top of finished tart.

Love him or hate him, Ted Nugent’s “Wang Dang Sweet Poontang” is awesome!


Suggested Baker’s Dozen “Belgian Endive Bowl” Playlist:

01. Windhand – “First to Die”
02. Holy Serpent – “Towards the Sands”
03. Deep Purple – “When a Blind Man Cries”
04. The Who – “Cut My Hair”
05. Wytch Hazel – “Mighty King”
06. Blackwater Holylight – “Babies”
07. Mountain – “For Yasgur’s Farm”
08. Pink Floyd – “Have a Cigar”
09. Ted Nugent – “Wang Dang Sweet Pootang-Live”
10. Trouble – “Bastards Will Pay”
11. Hell Fire – “City Ablaze”
12. Haystacks Balboa – “Spoiler”
13. The Tulips – “Stairway To Heaven”


Danny P. is a Toronto, Canada-based chef with a love for music, food and baking (both kinds). He may be stuck in the ‘70s, but he is definitely not stuck in his ways. In this series Dan will bring you some of his favourite recipes for absolutely tasty bake-worthy goods. If you have any comments, suggestions or other inquiries, hit him up on Instagram at @bakersdozenrocks.



An Introduction: Butter and Oils and Why We Use Them (The Boring Stuff)
Baker’s Dozen with Danny P. – The “Ritchie Blackmore” Spiced Walnut Brownie