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
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
Servings
Don’t worry if the tomatoes shift around when you flip the tart. They can be easily rearranged.
1 hour
20 minutes active
Ingredients
-
1
pound ripe plum tomatoes, cored and sliced into ¼-inch-thick rounds
-
Kosher salt and ground black pepper
Directions
-
01Heat the oven to 450°F with a rack in the middle position. In a colander set over a bowl, toss the tomato slices with ½ teaspoon salt; let stand for 10 minutes. Meanwhile, generously grease a 9-inch deep-dish pie plate with oil. Add to it the shallot, 1 teaspoon of thyme, the oil and ¼ teaspoon pepper; toss, then distribute in an even layer.
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