What's for Dinner Tonight? - Upside-Down Tomato Tart

I am a big fan of tarts; they are easy to make and you can either fill them with veggies, cheese or meat for dinner, or fresh fruits for dessert. I came across this recipe in Food Network Magazine and it comes from Ally Phillips, a food blogger from Murrells Inlet, SC. Filled with fresh heirloom tomatoes, onions, cheese and great seasoning, this is one that is sure to please your family or friends. Total prep time is about an hour and a half, and it serves 4.

Upside-Down Tomato Tart

2 tablespoons bacon drippings

4 cups heirloom cherry tomatoes

1/2 large sweet onion, sliced into thin half-moons

1/2 teaspoon lemon pepper seasoning

1/4 teaspoon red pepper flakes

cooking spray

juice of 1/2 lemon

1/2 cup grated Asiago cheese

1 -  9 inch square piece frozen puff pastry (half of a 17 ounce package), thawed

chopped fresh basil, for topping

1. Preheat 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 and 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 oven temperature to 375 degrees F.

2. Coat the bottom and side of an 8 or 9 inch cast iron skillet (or dark round cake pan) 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.

3. 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 and serve.