Heritage Tomato Upside-Down Tart

A thick layer of sweet, delicious, mixed heritage tomatoes, cooked with a touch of red onion, a splash of olive oil and balsamic vinegar, all finished with a layer of buttery, crispy puff pastry. Cooking the tart this way ensures all the flavours and juices stay within the tart and do not evaporate away. Furthermore, it guarantees a crispy pastry top, which when inverted becomes a crispy pastry base – no soggy bottoms when cooked this way! Finish with your favourite toppings – I added a luxurious, creamy burrata, some rocket leaves and extra balsamic – to add contrasting flavours, textures and utter lusciousness.

Upside-down savoury and sweet tarts have been all the rage on insta and tick tock for a while now, so I thought it was about time I tried it out. I was not disappointed. Super quick, easy and bursting with flavour, this tart makes a speedy and healthy lunch and is enough for 2 hungry people but could stretch to 4 with some sides

How to make Heritage Tomato Upside-Down Tart

Collect all your ingredients together:

• drizzle of olive oil
• drizzle of balsamic vinegar
• freshly ground sea salt and black pepper
• red onion, finely sliced
• fresh tomatoes, sliced – I like to used a mix of colours
• ready rolled puff pastry, shop bought or homemade – I use shop bought
• egg wash

Topping suggestions:

• rocket or basil leaves
• fresh burrata or mozzarella ball
• parmesan shavings
• black or green olives
• extra balsamic vinegar

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How to make this super quick tart:

1. Drizzle some olive oil and balsamic vinegar on the base of the pan in an area roughly the size of the pastry. Grind over some sea salt and black pepper.
2. Scatter over some finely sliced red onion, to taste.
3. Layer over the tomatoes and grind over a little more salt and black pepper.
4. Check the pastry is large enough to cover the tomatoes and if not, roll out slightly to ensure it is the correct size.
5. Lay the pastry over the tomatoes, pressing the edges down onto the baking tray with a fork. Brush with egg wash.
6. Bake in the centre of a preheated oven for 20 – 30 minutes or until the pastry is light brown and crispy.
7. Leave to sit for a few minutes before carefully draining off any juices. Save these to pour over the tart before you serve.
8. Invert the tart onto a serving plate. Either serve as is or finish with your chosen toppings.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.