Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Upside-Down Tomato Tart with Parmesan Pastry
This savory tart inspired by classic French tarte tatin stars sweet-tart tomatoes baked until tender and deeply concentrated in a shingled layer on top of a crisp yet tender Parmesan-herb crust. Avoid plump, extra-juicy tomatoes; their moisture quickly turns the crust soggy. Plum tomatoes are best, and we found it best to slice, salt and roast them before adding the dough. After experimenting with different crusts, we settled on a pastry that’s rich in butter and accented with Parmesan and thyme. The tart can be baked and left in the pie plate for a couple of hours at room temperature. When ready to serve, if desired, rewarm in a 350°F oven for 10 minutes, then invert it onto a platter. (If any tomato slices stick to the pie plate, simply replace them on the tart.) Serve for brunch, lunch or dinner paired with a bright, fresh salad.
4 to 6
Servings
Don't use vine-ripened, heirloom or cherry tomatoes. They contain too much moisture and will turn the crust soggy. Also, don't be shy about allowing the crust to brown deeply. A darker pastry holds up better to the tomatoes' juices and adds toasty notes.
1½ hours
30 minutes active, plus cooling
Ingredients
-
1½
pounds medium plum tomatoes, cored and sliced into ½-inch-thick rounds
-
Kosher salt and ground black pepper
Directions
-
01In a large colander set over a bowl, toss the tomato slices with 1 teaspoon salt; let stand for 20 to 30 minutes, occasionally shaking the colander to encourage liquid to drain. Heat the oven to 425°F with a rack in the middle position.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINT