Upside-Down Tomato Tart

Ally Phillips of Murrells Inlet, SC says her husband, Ben, requests the dish all the time, and she plans to serve it at the rehearsal dinner[ for her son's wedding. Not that she considers this fancy party food. "It's meant to look rustic," she says. Ally is the winner of the Food Network Magazine "Cook the Cover" contest for the September 2016 issue.]

Total Time:
1 hr 20 min
20 min
10 min
50 min

4 servings

  • 2 tablespoons bacon drippings
  • 4 cups heirloom cherry tomatoes
  • 1/2 large sweet onion, sliced into thin half-moons
  • 1/2 teaspoon lemon pepper seasoning
  • 1/4 teaspoon red pepper flakes
  • Kosher salt and freshly ground pepper
  • Cooking spray
  • Juice of 1/2 lemon
  • 1/2 cup grated asiago cheese
  • 1 9 -inch-square piece frozen puff pastry (half of a 17-ounce package), thawed
  • Chopped fresh basil, for topping
  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Microwave the bacon drippings for 8 to 10 seconds to melt, if necessary. Combine the tomatoes, onion, bacon drippings, lemon pepper, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on the prepared baking sheet and roast until slightly softened, about 10 to 20 minutes. Let cool. Reduce the oven temperature to 375 degrees F.

  • Coat the bottom and side of an 8- or 9-inch cast-iron skillet with cooking spray. Toss the tomato mixture with the lemon juice and asiago; spread evenly in the skillet. Place the puff pastry on top; trim the overhanging pastry with kitchen shears.

  • Transfer the skillet to the oven and bake until the pastry is dark golden, about 50 minutes. Let cool up to 30 minutes, then place a large plate or platter on top of the skillet and invert the tart. Sprinkle with basil and let cool, about 5 more minutes. Cut into wedges.

  • Photograph by Ryan Dausch

Revised Recipe: After further testing from Food Network Kitchens and to ensure the best results, this recipe has been altered from what was in the actual episode.

Food Network Kitchen has adjusted this recipe in response to user feedback. If your tomatoes are extra juicy, use the longer end of the baking range in step 1 and let your tart cool up to 30 minutes before inverting.

This recipe has been updated and may differ from what was originally published or broadcast.

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