Several weeks ago, I made an Upside-Down Tomato Tart for Paula and myself. When I was purchasing the ingredients, I had to buy puff pastry in boxes that had enough pastry for 2 tarts. Well… since we had extra puff pastry and tomatoes were still in season, I decided that we would enjoy this recipe again. It was just as delicious as the first time. In cast you missed my last post, here’s the recipe again.

First, preheat the oven to 400 degrees F. While the oven is heating up, line a baking sheet with parchment paper. Microwave 2 tablespoons of bacon drippings for 8 to 10 seconds to melt, if necessary. Combine 4 cups of cherry tomatoes, 1/2 large sweet onion, the bacon drippings, 1/2 teaspoon of lemon pepper seasoning, 1/4 teaspoon of red pepper flakes, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. (Note: Cherry tomatoes were not available in the store so I used regular tomatoes. I just cut up the tomatoes into 4-6 pieces.) Spread on the prepared baking sheet and roast until slightly softened, about 10 minutes. Let cool. Reduce the oven temperature to 375 degrees F.

Coat the bottom and side of an 8- or 9-inch cast-iron skillet with cooking spray. Toss the tomato mixture with juice of 1/2 of a lemon and 1/2 cup of grated asiago or cheddar cheese. Spread evenly in the skillet. Place the puff pastry on top and trim the overhanging pastry with kitchen shears.

Transfer the skillet to the oven and bake until the pastry is dark golden, about 20-30 minutes. Let cool about 5 minutes, then place a large plate or platter on top of the skillet and invert the tart. Sprinkle with some chopped basil and let cool for about 5 more minutes. Cut into wedges and enjoy!!!