This impressive upside-down savory tart is absolutely delicious. Make sure to unmold the tart within a minute or two of removing from the oven to make sure none of the caramelized tomatoes stick to the pan.
- 1 large red onion
- 2 cloves garlic
- 3 tbsp olive oil
- 1 tbsp dark brown sugar
- ½ cup fresh parsley leaves
- ½ cup balsamic glaze
- 1 lb cherry tomatoes
- flour, for dusting
- 1 sheet frozen puff pastry (from a 17.3 oz pkg), thawed
- 1 cup shredded Parmesan cheese
- Preheat oven to 425°F. Halve onion and slice thinly. Mince garlic. Heat 2 tbsp oil in a 9-inch cast-iron skillet over medium-low heat. Sauté onion, half the garlic, and brown sugar for 15 min.
- While onions are caramelizing, place remaining 1 tbsp oil, remaining minced garlic, parsley, and balsamic glaze in a food processor and pulse until smooth. Toss with the tomatoes. Remove caramelized onions from cast-iron skillet and set aside. Spread tomatoes and balsamic mixture in skillet. Bake for 15 min.
- Lightly dust your work surface and a rolling pin with flour. Unfold thawed pastry and roll out slightly. Using a plate or cake pan as a guide, cut out a 10-inch circle. Remove the skillet from the oven. Top tomatoes with caramelized onions and shredded Parmesan. Cover with the pastry and gently tuck in edges. Bake until pastry is golden brown, about 20 min.
- Carefully invert tart onto a serving platter. Serve hot, warm, or cold.
No cast-iron skillet? No problem. You can use a normal quiche or pie dish. Make sure to place it on a baking sheet to catch any juices that bubble over.
- May June 2016
- In Season
- June 2018