Prep 15 mins
Cook 20 mins
This Upside-Down Tart with Oven-Dried Tomatoes, a Williams-Sonoma recipe, is one I haven't yet tried but the photo is so enticing I can't wait for the gardens to produce...but then, patience is a virtue. Please see Tomates Séchées Au Four (Oven-Dried Tomatoes) for Williams-Sonoma way of oven-drying tomatoes.
- 10 ounces frozen puff pastry
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 15 shallots, peeled
- 1⁄2 cup water
- 1 fresh thyme sprig (leaves only)
- salt & freshly ground black pepper
- 10 -12 oven-dried tomato halves
- On a lightly floured work surface, roll out the puff pastry to an even 1/8-inch thickness. Cut into a round about 10 1/2 inches in diameter and place in the freezer for about 15 minutes.
- Preheat the oven to 400é. Select an ovenproof frying pan 10 inches in diameter. Place over high heat and melt the butter with olive oil. Add the sugar and stir for 45 seconds. Add the shallots and toss for 30 seconds. Add the water, cover, reduce heat to low, simmer until evaporated, about 5 minutes. Let cool completely.
- Distribute the shallots evenly in the pan. Sprinkle with the thyme, salt, and pepper. Place the tomatoes, skin side down, among the shallots. Remove the pastry round from the freezer and lay it over the pan. Quickly trim the edges to the size of pan. Make 4 knife slits in the pastry and bake until browned, about 20-25 minutes. Watch carefully.
- Remove from the oven, cover with a round serving plate slightly larger that the diameter of the pan, and invert plate and pan together, releasing the tart onto the serving plate. Carefully lift the pan off the tart. Cut into wedges to serve.