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Upside-down tomato tart recipe

Upside-down tomato tart recipe

15 ratings

This vibrant tomato tart is simple and speedy to make, yet looks so attractive and tastes amazing. Herby baked veg is cooked underneath reduced-fat puff pastry (we've used ready rolled to save time) then flipped for an upside-down creation. Healthy, vegan and dairy-free, this recipe delivers on so many levels! See method

  • Serves 4
  • Takes 45 minutes
  • 246 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 320g pack ready rolled reduced-fat puff pastry
  • 250g pack cherry tomatoes
  • 1 red onion, finely sliced​
  • 1 garlic clove, crushed
  • 5g fresh thyme, leaves picked
  • 2 tbsp olive oil, plus extra to drizzle (optional)
  • 1 head of broccoli, cut into florets and stalk thinly sliced
  • ½ lemon, juiced​
2 of your 5-a-day and low in sugars

Each serving contains

  • Energy

    1025kj
    246kcal     12%

  • Fat

    13g 19%

  • Saturates

    4g 22%

  • Sugars

    6g 6%

  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 20.9g Protein 6.9g Fibre 7.2g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry onto a chopping board, keeping it on its paper. Place a baking dish about 25 x 18cm upside down on top of the pastry and cut around the dish. Transfer the pastry and chopping board to the fridge.
  2. Meanwhile, tip the tomatoes, onion, garlic and most of the thyme into the baking dish and mix well. Drizzle over 1½ tbsp oil and season. Prick the tomatoes with the tip of a sharp knife to help release the juices during cooking, then roast for 15 mins until the tomatoes start to burst.
  3. Use the trimmed pastry sheet to top the veg in the dish; discard its paper. Then use a spoon to tuck the pastry down carefully around the edges, easing it gently around the tomatoes in the middle. Prick the top of the pastry a few times with a fork, then bake for 20 mins or until the pastry is golden and puffed up. Leave to rest for 5-10 mins.
  4. Meanwhile, cook the broccoli in a pan of boiling water for 2-3 mins until just tender; drain and steam dry for 1 min. Heat the remaining oil in a frying pan over a medium-high heat and fry the broccoli until charred and cooked through. Season and tip into a bowl; toss in the lemon juice.
  5. When the tart has rested, loosen the sides of the pastry with a knife and quickly invert onto a board (flip confidently, using a tea towel to protect your hands, as the juices will be very hot). Scatter with the remaining thyme, crack over some black pepper and drizzle with a little extra olive oil, if you like. Serve with the broccoli.

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