Upside-Down Cast Iron Tomato Tart
1 sheet of puff pastry
4 cups tomato, preferably cherry or grape, (sliced whole tomato can be used in substitution)
1 large shallot, sliced
1 small yellow onion, sliced
2 cloves of garlic, minced
2 tablespoons olive oil
2 teaspoons of balsamic vinegar (optional)
1/2 cut cheese, preferably asiago or parmesan
Salt
Cooking spray
Optional: ricotta cheese, fresh basil, hot honey, balsamic drizzle
Preheat your oven to 400.
In a large bowl, mix together the tomatoes, shallot, yellow onion, garlic, and olive oil. Add a large pinch of salt, and mix until everything is well covered in oil. Transfer to a large parchment-paper lined baking sheet.
Bake for 10 minutes, until tomatoes begin to release their juice. While tomatoes are cooking, roll your puff pastry out and cut it into a large circle, big enough to cover the cast iron pan.
Remove from the oven and let cool. Once cool, toss with cheese and balsamic, if using.
Reduce oven temperature to 375.
Coat the bottom and sides of a large cast iron pan in cooking spray, then arrange the tomatoes to cover the entire bottom, layering as you go with the onions and shallots. Place the puff pastry directly over the tomatoes, tucking the edges down slightly inside the edges of the pan.
Bake for 45-60 minutes, until the pastry is a deep golden brown. Let cool 5-10 minutes, then using a large plate on top of the skillet, flip the tart.
Sprinkle with flaky salt and add desired toppings (basil, balsamic drizzle, hot honey, dollops of ricotta cheese). Slice and serve.
