Upside-down tomato tart from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 23) by Christopher Kimball

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Meags on December 21, 2025

    Wow! This is fabulous! I made it for a potluck, having never made it before - got raves. I used red onion instead of shallots. I used 2 T of white wine vinegar. I made my own pie crust.

  • averythingcooks on April 19, 2024

    This made for a lovely meat free dinner beside a green salad. I made pastry with parmesan cheese added & used thyme. After the flip, I added a balsamic drizzle & used feta for the cheese + a handful of torn basil to finish. After much discussion re: the logistics of the flip, I made it in a skillet (the handle = much easier/safer flipping than a glass pie plate). The few shallots that stayed in the pan were easy to scoop out onto the tart. This will be made again...often.

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