Monday, July 23, 2018

Magazine Monday #30: Upside-Down Tomato Tart


I have been wanting to make this recipe since I pulled it out of a magazine almost 2 years ago.  Y'all know I love summer produce, and anything made with bacon grease is delicious, so this one was a no-brainer.

I really had no idea how good it would be, though.  So.  Good.  It's everything that's great about a (mostly) vegetarian dish.  The flavors are amazing, it's got a little heat to it...I highly recommend this for any kind of small summer gathering.

(I also found, randomly, that I have Lemon Pepper seasoning in my cabinet.  I have no idea where it came from or why I have it, but it worked out nicely that it was an ingredient in this dinner!

Admittedly, my tart was pretty ugly, at least compared to the picture and cover of the magazine, but man, was it delicious.  It's great the next day as lunch, too!

(Oh, and happy Magazine Monday!  We've made it 30 weeks in a row, you guys!  Whoo!!)  

Upside-Down Tomato Tart
Serves 4
From Food Network Magazine, September 2016

Ingredients
*I swear I took a picture of the puff pastry, but it's nowhere to be found.

2 Tbsp. bacon grease
4 cups heirloom cherry tomatoes
1/2 large sweet onion, sliced into half-moons
1/2 tsp. lemon pepper seasoning
1/2 tsp. red pepper flakes
Salt & pepper
Olive oil (to coat dish)
2 tsp. lemon juice
1/2 cup grated asiago cheese (or I used a Parmesan & Romano blend)
1 9-in. square frozen puff pastry (1/2 package), thawed

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

Combine bacon grease, tomatoes, onion, lemon pepper, red pepper flakes, and salt & pepper to taste in a bowl.  Spread on the baking sheet and roast for 10 minutes.  Remove from oven to let cool and reduce the oven temperature to 375 degrees F.


Coast the bottom and sides of a 9-inch iron skillet (or pie pan, like I used) with olive oil.  (I actually used an 8-inch pie pan, but I don't think that was big enough.  Use an 8-inch pan if you want, but I recommend 9.)

Toss the tomato mixture with the lemon juice and cheese and spread evenly in the pan.  Place the pastry on top and trim any overhang with kitchen shears.  I also recommend putting the pan on a clean cookie sheet for baking.

Bake until the pastry is golden brown, about 50 minutes.  Remove from oven and let cool for 5 minutes.  It may look weird and disjointed.


That's fine.  It'll settle.

After it's cooled for 5 minutes, place a large plate on top and invert the tart.  Let cool for another 5 minutes.  Cut into wedges and serve.


No comments :

Post a Comment