Tomato upside-down tart is a delicious combination of tangy, salty flavours. The buttery golden crust is delicious with the crispy tomatoes, which are baked until they’re succulent. Perfect for brunch or as an appetiser.
Tomato upside-down tart
- 20 cherry tomatoes, skinned
- 50 – 80ml sugar
- 5 spinach leaves, washed
- thoroughly, white veins removed
- 36 – 40 fresh basil leaves
- 30g slivered almonds
- 300g ready-made puff pastry
Preheat the oven to 100°C. Line an oven tray with baking paper and grease a 20cm deep cake tin with olive oil.
For the top layer, cut out the stem portion of each tomato using a sharp knife. Halve the tomatoes and remove the seeds with a teaspoon, keeping the core intact. Lay the tomato halves on the baking tray with the cut sides facing up and sprinkle with sugar. Bake in the preheated oven until soft, about 2 hours. Remove from the oven and set aside to cool.
Increase the oven temperature to 190 – 200°C.
Blanch the spinach leaves in boiling water for 2 minutes. Drain, dry and chop the leaves.
Blanch the basil leaves for 30 seconds, drain and finely chop. Mix the spinach, basil and almonds together and set aside.
Arrange the tomato halves in a single layer in the prepared cake tin. Sprinkle the spinach mixture over the top.
Roll out the pastry dough on a flour-dusted work surface. Cut a circle slightly larger than the cake tin. Place the pastry dough on top of the spinach layer in the cake tin and lightly tuck the edges over the sides. Bake in the preheated oven until the dough has risen well and is tinged with brown. Set aside to cool for 30 minutes in the pan before lifting out onto a serving dish. Serve at room temperature.