Upside Down Chicory Tart Food

MEDITERRANEAN UPSIDE DOWN TART

Mediterranean Upside Down Tart image

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

Ingredients

2 tablespoons olive oil
1 onion, finely sliced
6 mushrooms, sliced
2 Japanese eggplants, skin left on, sliced
2 zucchini, sliced
1 red capsicum, cored and sliced
1 yellow capsicum, cored and sliced
6 garlic cloves, finely chopped
salt, to taste
fresh ground black pepper, to taste
6 large cherry tomatoes, halved
12 pitted black olives, halved
1 tablespoon fresh basil, chopped
200 g crumbled feta cheese
1 puff pastry sheet

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 POTATO & ONION TART

Upside Down Potato & Onion Tart image

The onions caramelize while the potatoes are cooking and when you turn them out of the pan they are gorgeous on the plate. The flavor combination is really heavenly. It's a great side dish or accompaniment for steak and roasts. From Hizzoner's Deli. Enjoy!

Provided by Sharon123

Categories Potato

Time 1h5m

Yield 1 tart

Number Of Ingredients 9

Ingredients

2 1/2 tablespoons butter
12 sprigs thyme, strip the leaves from the stems
1 large onion, sliced somewhat thickly (a tad more than 1/4 inch thick)
1 lb waxy red potatoes, washed and very thinly sliced
2 tablespoons olive oil
1/2 cup grated gruyere cheese
1/2 cup crumbled feta cheese
1 cup grated mozzarella cheese
sea salt and black pepper

Steps:

Preheat oven to 400*F.
Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Spread out evenly in the pan.
Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.
Top the onion with the potato mixture, spreading out evenly over the onions, and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
Note: For an extra cheesy tart, double the amount of mozzarella.

Nutrition Facts : Calories 1628, Fat 115, SaturatedFat 58.3, Cholesterol 290.9, Sodium 2062.4, Carbohydrate 91.9, Fiber 10.3, Sugar 16.6, Protein 62.1

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