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


Comments

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

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

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

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

Fried Tofu with lemon grass

Tofu is one of the list ingredients that I always have in the fridge, to make this recipe more easier you can buy fried tofu mostly available in Asian market, so you can skip fry the tofu and ready to slice them and ready to cook with other ingredients in no time, this type of dish recommended to serve with white jasmine rice is the best, Can be vegetarian or vegan dish just replace fish sauce with soy sauce. Ingredients : - 2 block firm tofu/extra firm cut into 1/2 inch /1cm thick - 3 Tbsp vegetable oil for frying ( need only 1 Tbsp if use fried tofu ) - 1  Tbsp Thai fish sauce or soy sauce for ( vegetarian-vegan ) - 1/2 of fresh lime or lemon juice - 1 teaspoon granulated sugar - 1 stalk lemon grass ,thinly slice - 2 large shallot, finely chop - 1 clove garlic ,finely chop - 1 Thai chili pepper/finely chop ( optional ) Preparation : Heat 2 Tbsp vegetable oil on medium high temperature. fry tofu until cook or looks golden brown  both side,dra

Seafood medley Tom Yum soup

This type of Thai soup is very popular in Thai cuisine around the world,is basically clear soup with prawn/shrimp and mushroom with rich Asian spices in it,such as galangal,lemon grass and kafir lime leaf and is spicy too which I like. But I will make this Tom Yum soup my own,I use seafood medley instead of prawn/shrimp,and thicker soup instead of clear. Ingredients : - 2 lbs seafood medley ( shrimp,mussel and squid ) - 1 cup sliced mushroom - 1 cup small young corn ( Asian best ) - 3 cup of water - 1 cup of milk ( optional for thicker soup ) - 1/2 tbsp vegetable oil spices ingredients : - 1  clove shallot ( thinly slice ) - 1 clove garlic ( thinly slice ) - 1 stalk lemon grass ( thinly slice ) - 1 tbsp grated fresh galangal - 1 teaspoon tomato paste - 2 Thai chili/ fresh red Cayenne pepper ( chopped really fine ) - 1 teaspoon tamarind juice/ lemon or lime juice - 1 tsp fish sauce - salt to taste - pinch of sugar - 4 kafir lime leaves - 2 stalk gree