Mediterranean Upside Down Tart
Experience a culinary masterpiece with this Mediterranean Upside Down Tart, a vibrant and flavorful twist on traditional tarts! Packed with the goodness of roasted red bell peppers, zucchini, cherry tomatoes, and red onions, this dish is elevated by the tangy creaminess of crumbled feta cheese and the fragrant aroma of fresh basil. The vegetables are perfectly caramelized, thanks to a drizzle of olive oil and balsamic vinegar, and are nestled beneath a golden, flaky puff pastry crust. Easy to assemble, this tart requires just a quick flip to reveal its stunning medley of colors and textures, sure to impress at any gathering. Serve warm or at room temperature for a show-stopping appetizer, main course, or side dish bursting with Mediterranean flavors. Perfect for vegetarians and anyone seeking an elegant yet approachable recipe!
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Recipe Information
Ingredients
- 2 whole Red bell peppers
- 1 medium Zucchini
- 1.5 cups Cherry tomatoes
- 1 medium Red onion
- 0.5 cup Feta cheese
- 0.25 cup Fresh basil leaves
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 2 cloves Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 sheet Puff pastry sheet
- 1 tablespoon All-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C).
Line a 10-inch ovenproof skillet or tart pan with parchment paper and set aside.
Slice the red bell peppers into strips, the zucchini into thin rounds, and the red onion into half-moon slices.
In a mixing bowl, combine the bell peppers, zucchini, cherry tomatoes, and red onion. Add 2 tablespoons of olive oil, balsamic vinegar, minced garlic, oregano, salt, and black pepper, and toss to coat evenly.
Spread the seasoned vegetables evenly in the prepared skillet or tart pan.
Crumble the feta cheese over the top of the vegetables and scatter the fresh basil leaves.
On a lightly floured surface, roll out the puff pastry sheet slightly to ensure it covers the entire tart. Place the puff pastry over the vegetables, tucking the edges down gently around the sides.
Using a fork, lightly poke a few holes in the puff pastry to allow steam to escape while baking.
Bake in the preheated oven for 30-35 minutes, or until the puff pastry is golden brown and puffed.
Remove the tart from the oven and allow it to cool for 5 minutes.
Carefully invert the tart onto a serving platter by placing the platter on top of the skillet, then flipping it upside down in one smooth motion.
Remove the parchment paper, if used, and adjust any displaced vegetables or pastry.
Drizzle the remaining 1 tablespoon of olive oil over the tart for added flavor, and garnish with additional fresh basil, if desired.
Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 501 mg | 22% | |
| Total Carbohydrate | 20.9 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 8.9 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
