Upside-Down Tomato Tart with Parmesan Pastry
How to get a tomato tart with a crispy crust and richly-concentrated, caramelized flavor? Bake it upside-down.
- Makes4 to 6 servings
- Cook Time1½ hours
- Active time plus cooling30 minutes active, plus cooling
- 9
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.
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.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.