Upside Down Tomato, Feta & Chive Flower Tart

Welcome back to Cooking Upside Down and today I’m making an Upside Down Tomato, Feta & Chive Flower Tart.  Apparently the summer is in full swing here in the UK, not that you can tell with all the rain and cold wind but the early tomatoes are ripe and my chive plant has given me the most beautiful blooms that are edible and have the most delicate oniony taste.

Feta is a gloriously complimentary cheese to all this sweetness and once the whole thing is draped with a layer of puff pastry, baked and then flipped right way up (whilst you hold your breath and pray to the god of ‘what the heck am I doing’) you get the most wonderful, summery, tomato tart of joy.

Recipe

• 1 sheet ready rolled puff pastry
• A little olive oil
• A little balsamic vinegar
• Salt and pepper
• Fresh chives & chive flowers
• A mix of colourful tomatoes – large and small, thickly slices
• 150g feta cheese
• 1 egg – beaten

Makes 1 large tart – serves 4 – 6

You’ll need a large baking tray, lined with a piece of parchment paper.   I love these ‘Naturals’ aluminium trays from NordicWare. Pre-heat your oven to 200C / 392F

Drizzle a little olive oil and balsamic vinegar onto the baking parchment. Season this with salt, pepper and a sprinkling of chopped chives and chive flowers.

Leaving a 1cm boarder all the way round, lay on slices of tomatoes., Then crumble over half the feta.

Roll out your puff pastry sheet and carefully lay it over the top of the ingredients and brush the top with beaten egg.  Seal the edges of the pie with a fork and cross-hatch the top with a knife.

Bake for 35 mins or until the pastry its darkly golden.  Allow it to rest for 5 mins, then lay a piece of baking paper on top followed by a chopping board or plate and carefully flip it over. Sprinkle more feta and chives over the top before serving.

For more upside down recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!