Skip to main content

Upside-down tomato tart



We have a lot of tomatoes from the garden lately, we shared some with friends but I still have too much, I need to use up these tomato soon, One of my friend told me I can blanch them, peel the skin and freeze them save for the winter,  I might try that today.
By the way I made this upside-down tomato tart yesterday It doesn't look perfect but taste delicious the Cherry tomato it's perfect on this tart, little sweet,salty, tangy and crusty in one bite.




Ingredients :

- 2 tbsp butter
- 1 tbsp sugar
- 1 lb 2 oz cherry tomatoes, halved
- 2 clove garlic crushed
- 2 teaspoon white wine vinegar
- Pinch salt and pepper

Pastry :
- 1 3/4 cups all-purpose flour,sifted
- pinch of salt
- 1/2 cup butter
- 1 tbsp dry basil plus extra for garnish ( optional )
- 1 teaspoon Italian seasoning
- 5 Tbsp cold water

Direction

Preheat the oven too 400 F/200C
Melt the batter in a skillet, Add the sugar and stir over high heat until just turning golden brow.

Remove from the heat and quickly add the tomatoes,garlic,and white wine vinegar,stirring to coat evenly,season with salt and pepper.

Tip the tomatoes into 9 inch/23 cm cake pan ,spreading evenly

For the pastry, place the flour,salt,butter,dry basil and Italian seasoning in a food processor and process until the mixture resembles fine bread crumbs, add just enough water to bind to a soft but not sticky dough.

Roll out the pastry to a 10-inch/25 cm circle and place over the tomatoes,tucking in the edge,pierce with a fork to let out steam.

Bake in the preheated oven for 25-30 minutes until firm and golden
Rest for 3 minutes then run a knife around the edge turn out onto a serving plate,sprinkle the tart with dry basil or fresh basil and served warm


Labels:

Comments

  1. Paula @ Paula's PlateAugust 22, 2014 at 10:10 PM

    This tart looks delicious! What a great way to use up extra tomatoes :)

    ReplyDelete
  2. Thalia @ butter and briocheAugust 22, 2014 at 11:16 PM

    never made a tomato tart before, definitely inspired to recreate the recipe. looks delicious!

    ReplyDelete
  3. Kitchen SimmerAugust 23, 2014 at 9:11 AM

    Gorgeous serving of summer right there!! I am loving tomatoes and this tart is calling my name. :)

    ReplyDelete
  4. Kitchen SimmerAugust 23, 2014 at 9:13 AM

    This tomato tart is calling my name... it's screaming summer!

    ReplyDelete

Post a Comment

Popular posts from this blog

jackfruit and tofu curry

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas
3 comments
Read more

Banana pandan bread

I don't like to waste the foods, if you have over ripe banana don't throw away, I have quite few recipe with it like this   banana white chocolate muffins ,  white chocolate banana bread  , banana pandan waffle  and this banana pandan bread, if you like white chocolate or pandan taste, they go well together with over ripe banana. Ingredients; - 1 cup coconut oil - 3/4 cup dark brown sugar - 2 eggs - 1 teaspoon pandan paste - 2 1/4 cups self raising flour - 1 teaspoon ginger powder - pinch of salt - 1 teaspoon cinnamon - 3 over ripe banana Direction : Preheat oven to 350 degrees F/ 175 degrees C Lightly grease a 9x5 inch loaf pan. In a large bowl, combine self raising flour,ginger powder,and cinnamon powder, In a separate bowl,  In a stand mixer cream together coconut oil and brown sugar. Add egg one at a time,and a teaspoon pandan paste add over ripe bananas  into coconut oil mixture,stir and add flour mixture, stir just to moisten,and  Pour bat
4 comments
Read more

Hard boil egg meatloaf and my second Award

This maybe sound funny,boil egg in the meatloaf, but hey this is what I love about cooking in my own kitchen I can create an experiment things, not like to cook at work I have a rule to follow,and stick with their recipe,,,,so when I'm home,,,,I'm free and I can play with my cooking LoL by the way,leftover always give me some idea,about cooking so,,,this time I had four hard boil egg. Need to us up soon, you never know is come up with this " hard boil egg meatloaf" I know someone was laughing at me here :) Hard boil egg meatloaf  Ingredients : 1 1/2 lbs ground beef ( 96-4 extra lean ) 4 hard boil egg 2 egg handful green onion green onion/chopped 1 tbs salt 1 tsp black pepper 1/2 tsp cumin 1/2 tsp galangal powder 1/2 tsp nutmeg 1 tbs soy sauce 1 cup panko crumbs Preparation : if you don't have 4 hard boil egg ready,,,bring 4 egg to boil pre heat oven on 350 degree F   4 hard boil egg,set aside  on the mixing bowl,mix ground beef
27 comments
Read more