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🍽️ Upside-Down Tomato Tart

299 kcal · 30 min · 4 servings

Ingredients

• 10 Roma tomatoes (each 80 g)
• 1 tbsp olive oil
• 1 tbsp butter (each 15 g)
• 2 tbsp raw cane sugar (each 15 g)
• 1 tbsp balsamic vinegar
• 2 garlic cloves
• 5 sprigs thyme
• 275 g puff pastry (with butter; refrigerated section)
• 75 g feta (45% fat in dry matter)

Instructions

1. 1. Wash the tomatoes thoroughly and remove the hard stem ends.
2. 2. Cut the tomatoes in half lengthwise.
3. 3. Heat oil and butter in an ovenproof pan with a diameter of 26 cm.
4. 4. Add the sugar to the pan and place the tomato halves cut-side down.
5. 5. Fry the tomatoes for 15 to 20 minutes over medium heat.
6. 6. Turn the tomatoes and fry them for another 5 minutes.
7. 7. Turn the tomatoes back to the cut side and drizzle them with vinegar.
8. 8. Peel the garlic and slice it into thin pieces.
9. 9. Wash the thyme and shake it dry.
10. 10. Set aside two sprigs of thyme for later.
11. 11. Place the remaining thyme sprigs and garlic slices in the gaps between the tomatoes.
12. 12. Roll out the puff pastry on a work surface to a diameter of 28 cm.
13. 13. Place the puff pastry over the tomatoes in the pan.
14. 14. Preheat the oven to 180 °C (160 °C with fan or gas level 2–3).
15. 15. Bake the tart in the oven for 25 to 30 minutes until golden brown.
16. 16. Let the tart cool in the pan for 10 minutes.
17. 17. Carefully turn the tart out of the pan onto a plate.
18. 18. Crumble the feta cheese over the tart.
19. 19. Garnish the tart with the reserved thyme sprigs.
20. 20. Serve the tart immediately.

Nutrition per serving

• kcal: 299
• Protein: 5 g · Fett/Fat: 22 g · Carbs: 21 g