Mediterranean Upside Down Tart Food

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 BUTTERNUT SQUASH TART

Steps:

• Position an oven rack in the middle of the oven and preheat to 400 degrees F.
• Put the puff pastry on a cutting board, put an inverted 10-inch nonstick ovenproof skillet on top and cut the pastry with a knife. Transfer the pastry round to a parchment-lined baking sheet and poke all over with a fork. Refrigerate until ready to use.
• Put the sugar in the bottom of the 10-inch skillet. Heat over medium heat, shaking the skillet frequently, until the sugar is a dark caramel color, about 5 minutes. Let cool 5 minutes.
• Meanwhile, separate the necks and bulbs of the squash using a sharp knife. Reserve the bulbs for another use. Cut the stems off the necks and peel the necks with a peeler. Using a mandoline, slice the squash as thinly as possible while keeping them as whole circles.
• Start to arrange 1 layer of overlapping squash slices over the bottom of the skillet in concentric circles. Sprinkle with half the thyme, half the sage and 1/2 teaspoon salt. Lay down another layer of squash and top with the remaining thyme and sage and another 1/2 teaspoon salt. Top with any remaining squash and place the puff pastry round on top.
• Transfer the skillet to a baking sheet and bake until the pastry is golden brown, about 45 minutes. Let cool for 3 minutes in the skillet and invert onto a plate. Top with freshly grated Parmesan.

MEDITERRANEAN UPSIDE DOWN TART

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.

UPSIDE-DOWN CHICORY TART

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.

MEDITERRANEAN SALAD TARTS

Steps:

• Heat 1 tablespoon of oil with the butter until the butter has melted. Add the onions and cook over a medium-low heat, stirring often, for 15-20 minutes until the onions are soft and golden brown. Stir in the sugar and cook for a further 3-4 minutes. Remove from heat and cool.
• Cook the potatoes in boiling salted water for about 10 minutes until just tender. Cool, then slice. Preheat the oven to 220C/Gas 7/fan oven 200C.
• Cut the pastry in half and shape into two rough rounds. Roll them out on a lightly floured surface to two 18cm/7in rounds, then put on to a baking sheet.
• Divide the onions between both pastry rounds, spreading almost to cover. Reserve 2 sprigs of vine tomatoes with about 3 or 4 on each stem, and slice the rest in half. Scatter the slices of cheese over the onions, then the sliced potatoes, tomatoes and anchovy fillets (if using). Top each tart with one of the sprays of tomatoes on the vine, scatter the olives over and drizzle with a little extra oil. Bake for 15-20 minutes until golden.
• Mix the pesto with the remaining tablespoon of oil. Toss the rocket and beans with a little oil and lemon juice and season. When the tarts are cooked, drizzle all over with the pesto mixture and scatter the torn basil leaves on top. Serve with the rocket and green bean salad.

MEDITERRANEAN SALAD

Steps:

• Put half the olive oil in a frying pan and sauté the sliced peppers for 3-5 minutes until the skins start to blister and the peppers soften.
• Take off the heat and leave to cool slightly for a few minutes.
• Meanwhile, put the chickpeas, artichoke hearts, avocado and tomatoes in a large bowl.
• When the peppers have cooled slightly, add them to the other ingredients in the bowl.
• Sprinkle over the Zaatar seasoning, or make a reasonable substitute by combining thyme, marjoram, and sesame seeds with a bit of salt.
• Make the dressing by mixing up the other half of the olive oil and balsamic vinegar.
• Pour the dressing over the salad and mix well.
• Season with salt and pepper and sprinkle with the parsley.
• Serve either at room temperature or chilled.
• If you are making this ahead of time, leave out the avocados until just before serving or they will discolour.
• You can also spice up this salad by using a chilli-infused olive oil.

CARAMEL BANANA UPSIDE DOWN TART

Steps:

• Have a round tart tin ready.
• Roll out the puff pastry until it is slightly larger than the tin. Set aside.
• Melt butter and pour into the base of tin.
• Sprinkle the butter with the demerara sugar.
• Place the banana slices in to look nicely arranged around the whole base of the tin.
• Now place the puff pastry on top of the banana mixture, tucking in the excess around the sides; you want the fruit to be sealed.
• Bake in a medium to hot oven for 12 minutes.
• To serve, turn upside down on a serving plate so that the banana and toffee sauce is now showing.
• Serve hot with ice cream.
• Enjoy.

EASY UPSIDE DOWN APPLE TARTE TATIN

Steps:

• Peel, core& quarter apples; toss with lemon juice& 2 tbsp of the sugar.
• Let stand& toss again so that sugar is completely dissolved.
• In a 10 inch ovenproof skillet, melt butter over medium heat.
• Sprinkle remaining sugar evenly over butter.
• Stir just until sugar is dissolved& remove from heat.
• Place as many apple wedges as you can into the pan.
• They will actually stand on end but thats OK since they will shrink as the tarte cooks.
• Place the pan back over medium heat and cook the apples for 20- 25 minutes or until syrup has formed a thickened caramel.
• Cool slightly.
• Gently roll out pie shell (or puff pastry) to fit slightly larger than the pan.
• Place over the pan, trim edges& bake in preheated 400F oven for 20- 25 minutes or until pastry is crisp.
• Turn out onto a large platter& serve.