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Upside-Down Tomato Tart

4 to 6 Servings

1 hour 20 minutes active

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This savory tart is impressive yet simple to make, thanks to store-bought pie dough sold in a 9-inch round (skip the type already fitted into a pie plate, but if you like, feel free to use homemade). To prevent sogginess, we minimize the tomatoes’ juiciness. First, we use plum tomatoes, a variety that’s relatively dry. Second, we salt the tomatoes in a colander for about 10 minutes to pull out moisture and drain it away. Third, we roast the tomatoes for about 15 minutes before laying on the pie dough; this not only cooks off additional moisture, it also concentrates flavor. Crumbled blue cheese or fresh goat cheese is a salty, creamy counterpoint to the crisp crust and sweet tomatoes. Serve the tart warm or at room temperature.

4 to 6



Don’t worry if the tomatoes shift around when you flip the tart. They can be easily rearranged.

1 hour

20 minutes active


  • 1

    pound ripe plum tomatoes, cored and sliced into ¼-inch-thick rounds

  • Kosher salt and ground black pepper


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Sydney B.
January 16, 2023
Love, love, love!
This is the type of recipe that you can bring to any party and blow people away!
Mary R.
September 1, 2022
This delicious tart comes together easily and the savory goodness of the tomatoes mixed with shallots can't be beat. However, this is more likely to feed two adults, not four, at my house. :) I also think you can get by with a little less oil in the pie pan.