Recipe courtesy of Ally Phillips
From:
Food Network Magazine
Upside-Down Tomato Tart
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 251
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 9
- Cholesterol
- 19
- Sodium
- 630
- Total: 1 hr 30 min
- Active: 20 min
Ingredients
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
Directions
- 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 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 about 5 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.