UPSIDE-DOWN TOMATO TART
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Microwave the bacon drippings for 8 to 10 seconds to melt, if necessary. Combine the tomatoes, onion, bacon drippings, lemon pepper, red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on the prepared baking sheet and roast until slightly softened, about 10 minutes. Let cool. Reduce the oven temperature to 375 degrees F.
- Coat the bottom and side of an 8- or 9-inch cast-iron skillet with cooking spray. Toss the tomato mixture with the lemon juice and asiago; spread evenly in the skillet. Place the puff pastry on top; trim the overhanging pastry with kitchen shears.
- Transfer the skillet to the oven and bake until the pastry is dark golden, about 50 minutes. Let cool about 5 minutes, then place a large plate or platter on top of the skillet and invert the tart. Sprinkle with basil and let cool, about 5 more minutes. Cut into wedges.
UPSIDE DOWN APPLE TARTS
Provided by Jacques Maximin
Categories Dessert Apple Fall Potluck Phyllo/Puff Pastry Dough Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Make pastry cream:
- Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan. Add pod, milk, and 3 Tbsp sugar and bring just to a boil, whisking to dissolve sugar.
- Meanwhile, whisk together flour, cornstarch, remaining sugar, and a pinch of salt in a bowl. Whisk together whole egg and yolk in another bowl, then whisk in flour mixture until smooth.
- Add one third of hot milk mixture to yolk mixture (to temper) in a slow stream, whisking, then add to milk mixture remaining in saucepan, whisking. Bring custard to a boil over medium heat, whisking, then boil, whisking, 2 minutes. Remove from heat and stir in butter until melted.
- Transfer pastry cream to a bowl and chill, its surface covered with wax paper, until no longer hot, at least 30 minutes.
- Make tarts:
- Preheat oven to 400°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
- Peel and core apples, then cut into 1/8-inch-thick wedges.
- Roll out pastry on a lightly floured surface with a lightly floured rolling pin 1/8 inch thick and cut out 8 (6-inch) rounds using inverted bowl or plate as a guide. Punch out center of each round with cookie cutter and transfer to baking sheets.
- Discard vanilla pod and transfer pastry cream to pastry bag. Snip a 1/3-inch opening and pipe pastry cream onto pastry in a ring around center (there will be some cream left over). Arrange overlapping apple slices on pastry, covering the cream, then brush with melted butter.
- Bake tarts, switching position of sheets halfway through, until edges of apples are pale golden, about 15 minutes.
- Meanwhile, stir together corn syrup and water until smooth.
- Remove baking sheets from oven and flip each tart over with a large spatula. Generously brush pastry with some of corn syrup mixture.
- Continue to bake, switching position of sheets halfway through, until pastry is shiny and golden, about 15 minutes more. Cool 10 minutes.
- Serve tarts, pastry side up, warm or at room temperature.
MEDITERRANEAN UPSIDE DOWN TART
A simple to make and attractive Mediterranean Tart, containing all the classic Mediterranean ingredients, adapted from a recipe on Huey's website. Huey (Iain Hewitson) is an Australian chef whose popular TV cooking show appears twice daily on weekdays. He is also the author of many books, and runs Tolarno's Restaurant in Melbourne. It is easy to increase the quantity of the ingredients, to vary the ingredients, add others (such as artichoke hearts) and to make several smaller tarts or individual tarts.
Provided by bluemoon downunder
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 190°C.
- Heat the oil in a large non-stick pan and gently sauté the onion, mushrooms, eggplant, zucchini, capsicums, garlic and seasonings until softish, stirring occasionally.
- Place the tomatoes, olives, feta, basil and sautéed veggies into a bowl and toss well, then transfer the mixture to an ovenproof dish.
- Cut a pastry sheet to fit the dish and place it on top of the vegetables. Tuck in the edges and cook in the oven for 10-15 minutes until the pastry is golden and has risen slightly .
- Allow the tart to cool a little and then invert it onto a large serving platter, so that the pastry is now on the bottom.
- Serve warm or at room temperature as a main dish for brunch or lunch or as a side dish served with other Mediterranean dishes, in which case it would serve more than 4.
Nutrition Facts : Calories 675.4, Fat 43.2, SaturatedFat 14.7, Cholesterol 44.5, Sodium 847, Carbohydrate 60.3, Fiber 13.8, Sugar 14.2, Protein 18
UPSIDE-DOWN BANANA TART RECIPE BY TASTY
Here's what you need: puff pastry, bananas, unsalted butter, brown sugar, vanilla, cinnamon, vanilla ice cream
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F (190˚C).
- Using an 8-inch (20-cm) round cake pan, cut a circle out from the puff pastry. Using a fork, poke holes all over the pastry to provide ventilation. Set aside.
- Cut the tops and bottoms off of the bananas, then halve 2 of the bananas crosswise and set aside.
- In a large saucepan over medium heat, melt the butter, then add the brown sugar and cook until fully incorporated and the sauce appears amber in color, about 5 minutes.
- Add the vanilla and cinnamon. Stir until combined.
- Add the bananas to the pan and cook until softened, about 2 minutes.
- Turn the bananas to fully coat them with the caramel, then remove from the pan. Reserve the caramel.
- Grease the cake pan. Arrange the bananas on the bottom of the pan. Pour over the caramel sauce.
- Cover the bananas with the circle of puff pastry and ensure the edges are tucked into the pan.
- Bake for 30 minutes, or until the pastry is puffed and golden.
- Let cool at room temperature for at least 30 minutes before inverting onto a serving plate.
- Slice and serve with vanilla ice cream.
- Enjoy!
Nutrition Facts : Calories 446 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 3 grams, Protein 3 grams, Sugar 31 grams
UPSIDE-DOWN MANGO TARTLETS
The classic French caramelized tart is made easier using a muffin pan.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 30m
Yield Makes 6
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place puff pastry circles in refrigerator. In a small saucepan, combine brown sugar, rum, and pinch of salt; bring to a boil over medium-high heat. Boil 1 minute, then add butter and stir until completely melted. In a jumbo muffin pan, divide sugar mixture among the cups, about 4 teaspoons each. Divide mango among cups and top with pastry. Bake until pastry is golden brown, puffed, and juices are bubbling, 20 to 25 minutes, rotating pan halfway through.
- Let cool on a wire rack, 15 minutes. Run a small knife around edges of pastries to loosen. Place a rimmed baking sheet over pan and quickly invert to release tartlets. Serve warm.
UPSIDE-DOWN CHICORY TART
The sugar in this recipe caramelises the chicory bringing out its delicious flavours
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 1h
Number Of Ingredients 6
Steps:
- Heat the oven to 200C/fan 180C/gas 6. Bring a pan of salted water to the boil, cut the lemon in half, squeeze the juice into the water, then drop in the lemon halves. Boil the chicory for 2-3 mins until just wilted. Scoop the chicory into a bowl of iced water, then drain and sit on kitchen paper to absorb all the excess liquid.
- Heat the butter and sugar in an ovenproof frying pan, about 20cm in diameter. Cook for 4-5 mins until the sugar is turning golden and caramelising, then turn off the heat. Cram the chicory, cut-side down, in the caramel. Roll out the pastry on a lightly floured surface and cut to fit the pan. Scatter the cheese over the chicory, then drape over the pastry, tucking it down at the sides. Bake for 25-30 mins until the pastry is golden brown. Leave to rest for 5 mins before turning out onto a plate. Serve in slices with a side salad of winter leaves and walnuts.
Nutrition Facts : Calories 353 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 11 grams sugar, Protein 9 grams protein, Sodium 0.85 milligram of sodium
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- In a mixing bowl, combine the tomatoes, onions, lemon pepper, pepper, chili flakes, and bacon drippings. Toss and blend. Spread on a parchment paper lined cookie sheet. Roast in a preheated 400 oven for 20 minutes. Remove and cool.
- Mix together the tomato/onion mixture, lemon juice and asiago. Put in a 8-9” well-seasoned cast iron skillet coated with cooking spray (bottom and sides). Take your fingers and make about a ½” ‘moat’ around the mixture leaving room to tuck the pastry around.
- Place the puff pastry sheet on top. Roll (inward into the skillet) excess pastry and tuck around the tomato/onion mixture forming a ‘dome’.
- Place the skillet on a cookie sheet. Bake in a preheated 375 oven for about 35-40 minutes or flaky and golden brown. Remove and let it cool about 5 minutes.
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