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!
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
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.