Upside-Down Tomato Tart


1 small onion sliced in whole rings

2-3 cups cherry tomatoes, mixed are pretty – but all red is fine

2 cloves garlic, chopped

2 Tbsp olive oil – divided

1 Tbsp balsamic vinegar

1 Tbsp mixed fresh herbs (I used thyme and oregano – but use what you like and have on hand)

1 tsp salt

1 sheet puff pastry thawed

1 oz fresh goat cheese or cheese of your choice for topping


Preheat oven to 350 degrees.

Add one Tbsp olive oil to an iron skillet on the stove over medium heat.

Place whole onion rings in the skillet and let brown slightly on one side then carefully turn onions rings over and remove skillet from heat.

Place tomatoes and garlic in a pie pan or small casserole dish, coat with 1 Tbsp olive oil and balsamic vinegar.

Add salt and bake until tomatoes are soft and beginning to brown.

Top onions in the iron skillet with fresh herbs and then the tomato mixture.

Cover with puff pastry cutting if necessary to make it fit and tucking down edges.

Bake for 35-40 minutes or until browned and baked through.

Cool for 5-10 minutes and then cover skillet with a serving plate and flip over so pastry is now on the bottom of the serving dish.

You have a tart! Top with cheese and serve warm or at room temperature.

© Deer One Publishing 2021