Flip Side

Lots and lots of cherry tomatoes – that seems to be the only thing the varmints aren’t stealing from our carefully curated garden.

Let’s see, they’ve bitten the tops off the okra plants, eaten the Cherokee Purples, and finally in a bout of unusual cruelty snuck in at night and bit every cucumber – just a bite– not even bothering to finish one. This is added to the almost unbelievable fact that racoons stole our Target delivery from the front porch eating a bunch of dog treats and a waterproof mascara. We have them on camera!

But wait this is a happy post because – yes- there are still cherry tomatoes. After eating them fresh every way imaginable, I decided to make an Upside-Down Tomato Tart. Not the typical summer tomato pie which we all adore, but a real tart with vegetables and herbs, plus delicious cheese sprinkled on the still warm tart for an extra burst of flavor. The fruit and veggie stand has fabulous onions this year called candy onions. They are so sweet and so tasty, it’s hard to find enough ways to use them. But this tart was calling out and the onions seemed like the perfect bottom layer (well top layer after the flip!).

Caramelizing whole slices in an iron skillet just took a minute. The cherry tomatoes needed a quick roast in a hot oven to blister. Adding garlic and balsamic vinegar made them really pop with flavor. The cherry tomatoes topped the onions with lots of fresh herbs added. A sheet of puff pastry from Trader Joe’s was the crust – very carefully tucked in at the edges.

The whole thing went in the oven for about forty minutes and came out browned and bubbling around the edges. The best part is the flip. My guys gathered around to watch me grab the skillet topped with a serving plate and turn it over. It was perfect. In fact – dare we say “Picture perfect”. The grand finish was a sprinkle of cheese and a touch of fresh basil. It was so good we ate it all right then and there. No cold leftovers – although wouldn’t that be a marvelous treat. In fact, room temperature would be just as good – if you can wait. Hope you don’t wait long to make your own Upside-Down Tomato

tart.  You’ll love it. Enjoy!

Link to All Recipes in Sallie’s Kitchen Corner (Recipe Tab)

Upside-Down Tomato Tart (Printable Recipe)

Ingredients

1 small onion sliced in whole rings

2-3 cups cherry tomatoes, mixed are pretty – but all red is fine

2 cloves garlic, chopped

2 Tbsp olive oil – divided

1 Tbsp balsamic vinegar

1 Tbsp mixed fresh herbs (I used thyme and oregano – but use what you like and have on hand)

1 tsp salt

1 sheet puff pastry thawed

1 oz fresh goat cheese or cheese of your choice for topping

Directions

Preheat oven to 350 degrees.

Add one Tbsp olive oil to an iron skillet on the stove over medium heat.

Place whole onion rings in the skillet and let brown slightly on one side then carefully turn onions rings over and remove skillet from heat.

Place tomatoes and garlic in a pie pan or small casserole dish, coat with 1 Tbsp olive oil and balsamic vinegar.

Add salt and bake until tomatoes are soft and beginning to brown.

Top onions in the iron skillet with fresh herbs and then the tomato mixture.

Cover with puff pastry cutting if necessary to make it fit and tucking down edges.

Bake for 35-40 minutes or until browned and baked through.

Cool for 5-10 minutes and then cover skillet with a serving plate and flip over so pastry is now on the bottom of the serving dish.

You have a tart! Top with cheese and serve warm or at room temperature.

It’s Fun to Say Clafoutis (And fun to eat it!)

Don’t let the fancy French name fool you. If you have a blender or mixer, Honey, and Bourbon, Peach Claufoutis is one of the easiest desserts you’ll ever make. Or wait – let’s not get picky this can be a dandy breakfast/brunch treat. Umm …and good for a cold leftover … Continue reading

Aloha Tiger Salad

Something magical happened in the cucumber patch this summer. Because of The Virus not much of this season’s planting had to do with going to a garden center, but instead ordering seeds and starting them in whatever containers were available. (Please don’t judge by the picture.) By far and away … Continue reading

Simple Pleasures

We went to visit my mom in the charming courtyard at her residence yesterday. Everyone living there has been in quarantine and they are now thrilled to be able to invite friends and loved ones to sit outside. My mom isn’t doing much cooking lately so it was a surprise … Continue reading

Making Monday Magic

I’ve just discovered a way to beat the Monday morning blahs – bake cookies! Cookies make everybody happy. Does anyone remember the Judy Collins song from the 70’s “I Always Cook with Honey”? Well that’s a good thing to do around here since we keep bees, but Judy was right … Continue reading

The Best Salad

When Meryll Rose from Channel 5’s Talk of The Town sent me a message saying, “Do you wanna Zoom cook with me?”– the answer was a definite yes! I miss my Channel 5 family, miss blogging and cooking with friends and this seemed like the perfect way to get some … Continue reading

Strawberry Muffins Forever

Just when writing about food seemed like a good thing to do – Kaboom! Nashville went dark. Literally. The storm took down trees which downed power lines and adding one more fear to a long list…what if everything in the freezer thaws out? I’m so grateful to my sister who … Continue reading

It’s Time

When all of THIS began somehow it didn’t feel like a time to blog about enjoying food or anything else for that matter. But recently a dear friend said she thought getting back to sharing recipes from my kitchen with my friends would be a good thing. You know what … Continue reading

Cooking with Lelan

Last Monday I enjoyed cooking on Talk of the Town with Lelan Statom. We created goat cheese cheesecakes using Girl Scout shortbread cookies (Trefoils) to make the crust. Lelan admitted that everyone thinks his favorite way to eat those cookies with cheese is kind of weird so clearly the cheesecake … Continue reading

Spring Break Cake

My mother has been reminiscing about a cake pan and a recipe that goes with it. The pan was easy to find, it was in her refrigerator holding apples. She has always had a talent for repurposing. It’s made of copper and shaped like a shell. The pan was a … Continue reading

WordPress theme: Kippis 1.15