Upside Down Tomato Tart

Emily Rhodes
Emily Rhodes
April 4, 2022
This tart is simple and beautiful. Make it when you have an abundance of summer tomatoes; they take a starring role here. Use a mixture of colours and sizes for the best presentation and flavour. You can add slices of garlic or a sharp goat cheese if you'd like to bring in other flavours. Adjust the amount of sugar as needed based on the sweetness of the tomatoes. Note: After further testing, this recipe has been updated to use one sheet of puff pastry instead of two.
Serves
6
Prep Time
00:15
Cook Time
00:25
Upside Down Tomato Tart
5 (1)
69
Ingredients
3 Tbsp
unsalted butter
2 pints
mixed tomatoes (about 800g; 1 3/4 lb), large ones cored and halved crosswise
2 Tbsp
balsamic vinegar
2 Tbsp
brown sugar
1 tsp
flaky salt, plus more for serving
3 sprigs
fresh thyme, leaves picked
1 sheet
frozen puff pastry, thawed
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 60%
Temp: 392°F
Heat: Rear

2. Melt Butter

Rack
Place the butter in a heavy-bottomed, 12-inch (30cm) heatproof pan. Transfer to the oven and cook until the butter is melted, about 4 minutes.
Melt Butter
Sous Vide Mode: Off
Steam: 60%
Temp: 392°F
Heat: Rear
00:04 Timer

3. Add Tomatoes

Remove the pan from the oven and add the tomatoes to the melted butter, placing the halved ones cut-side down and scattering the smaller ones around and between the cut tomatoes. Don't skimp; it may look like there are too many tomatoes but they'll soften and shrink as they cook down. Sprinkle the vinegar, sugar, salt, and thyme over the tomatoes.
Add Tomatoes

4. Cook Tomatoes

Rack
Transfer to the oven and cook for 10 minutes.
Sous Vide Mode: Off
Steam: 60%
Temp: 392°F
Heat: Rear
00:10 Timer

5. Prepare Pastry

While the tomatoes cook, prepare the pastry: Place the sheet of pastry on a work surface. Use a sharp knife to cut into a 12-inch (30m) circle. You don’t need to cut an exact circle; you’re going to tuck all the excess bits in later anyway.
Prepare Pastry

6. Add Pastry and Cook

Rack
When the tomatoes have softened, remove the pan from the oven. Working quickly, lay the pastry over the top of the warm tomatoes and tuck the edges down all around. Cut a small vent in the centre of the pastry to release steam, then put the pan back in the oven and cook until the pastry is puffed and golden brown all over, 15 to 20 minutes.
Add Pastry and Cook
Sous Vide Mode: Off
Steam: 60%
Temp: 392°F
Heat: Rear
00:15 Timer

7. Cool, Flip, and Serve

Remove the tart from the oven and let it sit undisturbed for around 30 minutes to cool slightly. Put a large plate upside down over the top of the pan. Use a folded kitchen towel or oven mitts to make sure you’re holding everything safely, then flip it over and invert the tart onto the plate. Lift off the pan to reveal your beautiful creation. I like to give the bottom of the pan a sharp tap with a wooden spoon before flipping to encourage all the tomatoes to come out, but if any bits remain, just lift them out with a spatula and place them back on the tart after you’ve turned it out. Slice into wedges and serve warm.
Cool, Flip, and Serve
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