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
How to make this super quick tart:
- 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.
- Scatter over some finely sliced red onion, to taste.
- Layer over the tomatoes and grind over a little more salt and black pepper.
- Check the pastry is large enough to cover the tomatoes and if not, roll out slightly to ensure it is the correct size.
- Lay the pastry over the tomatoes, pressing the edges down onto the baking tray with a fork. Brush with egg wash.
- Bake in the centre of a preheated oven for 20 – 30 minutes or until the pastry is light brown and crispy.
- Leave to sit for a few minutes before carefully draining off any juices. Save these to pour over the tart before you serve.
- Invert the tart onto a serving plate. Either serve as is or finish with your chosen toppings.
Ingredients 
1 Oil, balsamic, s&p 
Prepare vegetables 
2 Onion 
3 Tomatoes 
4 Pastry 
5 Pastry, egg wash 
6 Bake 
7 Drain liquid 
8 Invert 
Rocket, burrata, balsamic 
Serve
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.
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 and 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!
Serves 2 – 4
Ingredients
- drizzle of olive oil – around ½ – 1 tablespoon
- drizzle of balsamic vinegar – around ½ – 1 tablespoon
- freshly ground sea salt and black pepper
- ¼ red onion, finely sliced (or to taste)
- 350g – 400g fresh tomatoes, sliced
- ½ roll/160g ready rolled puff pastry, shop bought
- egg wash
Topping suggestions:
- handful of rocket or basil leaves
- ball of fresh burrata or mozzarella
- shavings of parmesan
- black or green olives, to taste
- extra balsamic vinegar
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
Preheat oven to 200°C/400°F/Gas 6 (fan 180°C) and line a baking tray with baking parchment.
-
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.
-
Scatter over some finely sliced red onion, to taste.
-
Layer over the tomatoes and grind over a little more salt and black pepper.
-
Check the pastry is large enough to cover the tomatoes and if not, roll out slightly to ensure it is the correct size.
-
Lay the pastry over the tomatoes, pressing the edges down onto the baking tray with a fork. Brush with egg wash.
-
Bake in the centre of a preheated oven for 20 – 30 minutes or until the pastry is light brown and crispy.
-
Leave to sit for a few minutes before carefully draining off any juices. Save these to pour over the tart before you serve.
-
Invert the tart onto a serving plate. Either serve as is or finish with your chosen toppings.
Recipe Notes
Equipment:
- kitchen scales and measuring board
- chopping board and knife
- baking tray lined with baking parchment
- rolling pin
- small bowl and pastry brush for egg wash
More from my site
Swiss Apple Cake
You May Also Like
Raymond Blanc’s Two Ingredient Banana Pancakes
Pastéis de Nata – Portuguese Custard Tarts
