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.
- 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
- 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
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