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.
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.