Upside Down Tomato Tart

Upside Down Tomato Tart is the best combination of tart, tangy and sweet. A savory tart that tastes like you spent all day making it. Topped off with a tangy glaze and fresh thyme.

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One of the best things about a tart is the caramel. Even though this is a savory tart it still has a super savory fabulous glaze. The glaze gets syrupy and the flavors are sweet and tart with tasty aromatics.

Start with fresh Roma or plum tomatoes. Core the tomatoes and remove the seeds this helps with excess liquid. The Roma tomatoes have fewer seeds, fantastic flavor and meaty.

The upside down tomato tart is cooked in the small skillet. I used my 10″ stainless skillet. The syrupy glaze is cooked first then add the halved tomatoes are added and roasted to concentrate the flavor.

Now you can make puff pastry but I think store bought is just fine. Puff pastry is buttery and super flaky. I’ve never made it from scratch but one of these I’m going to find some to taste.

We didn’t eat all this tart the first night. So the next day for lunch I put a slice in the air fryer just to see. Oh man was I ever happy when the puff pastry was just as crispy as the day before.

Puff pastry usually comes in a package with 2 so here is another tart recipe that sounds delicious. Puff Pastry Tomato Tart (Savory Tart) Leftovers Then Breakfast

Turn out this tart for an impressive reveal. The crust gets golden and brown. If you feel like the crust is getting too dark tent the skillet with foil.

Upside Down Tomato Tart

Upside Down Tomato Tart is the best combination of tart, tangy and sweet. A savory tart that tastes like you spent all day making it. Topped off with a tangy glaze and fresh thyme.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 32 minutes mins

Course Appetizer

Servings 6 servings

Ingredients

  

• 1/3 cup sherry vinegar
• 2 1/2 tbsp granulated sugar
• 3/4 tsp table salt-divided
• 1/2 tsp pepper-divided
• 1 shallot-sliced thin
• 1 tbsp butter
• 2 1/2 tsp thyme-minced
• 2 lbs roma or plum tomatoes
• 1 sheet puff pastry-thawed but still cool

Instructions

 

• Preheat oven with rack in the middle position to 400'.
• Core tomatoes, halve and remove seeds-set aside.
• In a 10" skillet that is oven safe bring vinegar, sugar, 1/2 tsp. salt and 1/4 tsp. pepper to a simmer over medium high heat. Simmer vigorously so that mixture resembles maple syrup consistency, about 2 minutes. Add shallot, and2 tsp. thyme. Whisk in butter until it is completely incorporated.
• Remove from heat and add in tomatoes. Toss to coat and arrange the tomatoes with the cut side up. This ensures the tomatoes will be beautiful when you flip the tart out.

Keyword puff pastry, roma tomatoes, savory tart, tart, tomato tart, upside down tomato tart