PREPARE TART SHELL: Preheat oven to 400 degrees. Line baking sheet pan with parchment paper. Lightly flour work area. Use rolling pin to even out puff pastry into a rectangle. Cut ½-inch piece from edges of pastry. Place the larger rectangular piece of pastry onto the parchment paper.

Combine the egg and cream. Brush egg wash in a ½-inch border around the larger piece of pastry. Place the ½-inch strips that have been cut from the edge on top of the egg wash. Use the tines of a fork to press down and adhere the border. Use fork to poke small holes inside the raw dough. Place baking sheet pan with puff pastry into the preheated oven. Bake for 10 to 12 minutes. The tart shell will puff and be partially baked. Remove from oven and gently pat down any puffed areas.

Cut tomatoes into quarters. Remove seeds. Place on a paper towel (cut side down) to blot out excess liquid. In a heavy sauté pan, melt butter on low heat. Sprinkle sugar in pan. Place tomatoes in pan (skin side down) and cook on medium-low heat until tomatoes are simmering and the sugar syrup turns a light amber color. Move tomatoes around a bit and adjust heat so tomatoes do not burn. Total cooking time is approximately 7 to 9 minutes. Turn off heat and gently stir in the vanilla.

Place tomato mixture into the prepared tart. Arrange the raspberries over the tomatoes. Sprinkle with raw sugar. Bake at 400 degrees for approximately 12 minutes or until pastry is golden. Serve warm with whipped cream or ice cream.