Upside-Down Tomato Tart with Caramelised Onions
Try an upside-down tart that combines roasted tomatoes, sweet caramelised onions, nuts and herbs. The puff pastry is placed on top, bakes until golden and, once turned out, makes an impressive dish. It takes just 90 minutes and serves six.
Prep: 30 min
Cook: 1 h
Servings: 6
Energy: 458 kcal per serving
Method
01.
Preparing the tomatoes: Cut the washed tomatoes crosswise; if they are larger, feel free to cut them into three pieces.
02.
Roasting the tomatoes: Place them cut-side down on a baking tray lined with baking paper, brush with oil, season with salt and pepper and dust with icing sugar.
03.
Roasting: Bake in the oven for about 30 minutes at 160 °C (fan).
04.
Preparing the onions: Meanwhile, while the tomatoes are roasting, prepare the onions. Put about 2 tbsp oil in a pan, add the onions sliced into half-moons, season with salt and pepper and sweat for 5 minutes.
05.
Caramelising the onions: Then add 1 tbsp sugar and leave the onions to caramelise, stirring occasionally.
06.
Preparing the tart tin: Grease the tart tin with the remaining oil, sprinkle with 1 tbsp sugar and layer with the roasted and sun-dried tomatoes. Add the thyme (or other favourite herbs), chopped nuts and onions.
07.
Covering with pastry: Roll out the puff pastry to the size and shape of the tart tin, place it over the vegetables and prick all over with a fork.
08.
Baking the tart: Put it in the oven and bake at 180 °C for 20–30 minutes.
09.
Serving: Then flip the tart over and sprinkle with Parmesan shavings or Gran Moravia cheese.
