fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Upside Down Tomato Tart

  • Author: Marty Boyd
  • Yield: 4 1x


  • 1 1/2 pints cherry tomatoes
  • 1/2 teaspoon salt
  • 1/4teaspoon freshly ground black pepper
  • 3 tablespoons sugar
  • 3 tablespoons white balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 2 large red onions, thinly sliced
  • 4 tablespoons butter
  • 1sheet frozen puff pastry, thawed
  • Fresh thyme for garnish


  1. Preheat oven to 275° F.
  2. Caramelize sugar in a cast iron skillet over medium heat. Once caramelized, deglaze with white balsamic vinegar. Stir until well combined adding garlic, herbs, and olive oil.
  3. Place cherry tomato into the sauce, and bake in the 275° F oven for about 1 hour,or until skins are wrinkly. Remove from oven and set aside.
  4. Melt 3 tablespoons butter in a large skillet.Add onions, a large pinch of sugar.
  5. Increase oven temperature to 425° F.
  6. Grease a cast iron skillet with the remaining tablespoon of butter.
  7. Top with cooked tomatoes, using a slotted a slotted spoon to remove from their cooking liquid.
  8. Top tomatoes with caramelized onions.
  9. Cut puff pastry in a circle to fit the cast iron skillet and place over onions. Cut several slits to vent.
  10. Bake in 425° F oven for 20 to 25 minutes, until golden. Cool in pan for 5 minutes.
  11. Place a plate on top of the pan and carefully invert, then remove skillet.
  12. Garnish with a sprig of fresh thyme.


I used a small cast iron skillet.