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Upside-down tomato tart recipe
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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
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
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Energy
1025kj
246kcal
12%
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Fat
13g
19%
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Saturates
4g
22%
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Sugars
6g
6%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 20.9g
Protein 6.9g
Fibre 7.2g
Method
- 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.
- 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.
- 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.
- 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.
- 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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