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Upside-Down Tomato Tart

Upside-Down Tomato Tart

For a crispy, sog-free tomato tart, bake the crust on top. OR Sweet, jammy tomatoes, topped with tangy cheese on an extra-crisp crust.

By Rose HattabaughSeptember 20, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    20 minutes active
  • Rating

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.

Tip

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

Ingredients
  • 1

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

  • Kosher salt and ground black pepper

  • 2

    tablespoons extra-virgin olive oil, plus more for the pie plate and to serve

  • 1

    large shallot, halved and thinly sliced

  • 2

    teaspoons minced fresh thyme OR finely chopped fresh tarragon, divided

  • 3

    tablespoons sherry vinegar

  • 9-inch unbaked pie crust (see headnote)

  • 2

    ounces blue cheese OR fresh goat cheese (chèvre), crumbled (½ cup)

  • Honey, to serve (optional)

Step 1

Heat 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.

Step 2

Pat the tomatoes dry with paper towels; discard the liquid in the bowl.

Arrange the tomatoes over the shallots, overlapping them slightly, then drizzle with the vinegar.

Bake until the tomatoes have softened and most of the liquid has cooked off, 15 to 20 minutes.

Remove from the oven and cool on a wire rack for 5 minutes.

Step 3

Lay the pie dough over the tomatoes, carefully folding and tucking the edges under around the edge of the pie plate. Using the tip of a paring knife, poke holes spaced about 1-inch apart into the dough.

Bake until the crust is well browned and juices are bubbling around the edges, 15 to 18 minutes.

Step 4

Cool on a wire rack for about 5 minutes.

Run a knife around the edge of the pie plate to loosen the tart, then invert onto a serving platter. Lift off the pie plate.

Sprinkle the tart with the remaining 1 teaspoon thyme and the cheese. Lightly drizzle with additional oil and honey (if using).

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