Name: Upside-down tomato tart
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 315.00 ml flour cake; 10.00 ml mustard powder; sea salt and freshly ground black pepper; 85.00 ml butter soft; 65.00 ml mixed fresh herbs parsley, coriander and chives; 2.00 carrots medium, scraped, grated; 50.00 g cheese grated; 1.00 eggs extra large, lightly beaten; 50.00 ml butter; 1.00 onion coarsely chopped; 1.00 garlic cloves, crushed; 550.00 g tomatoes; 15.00 ml vinegar balsamic; 15.00 ml brown sugar soft; 250.00 ml breadcrumbs fresh

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Ingredients (15)

CRUST

315.00 ml	flour — cake
10.00 ml	mustard — powder
	sea salt and freshly ground black pepper
85.00 ml	butter — soft
65.00 ml	mixed fresh herbs — parsley, coriander and chives
2.00	carrots — medium, scraped, grated
50.00 g	cheese — grated
1.00	eggs — extra large, lightly beaten

TOMATO FILLING

50.00 ml	butter
1.00	onion — coarsely chopped
1.00	garlic — cloves, crushed
550.00 g	tomatoes
15.00 ml	vinegar — balsamic
15.00 ml	brown sugar — soft
250.00 ml	breadcrumbs — fresh

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Method:

Preheat the oven to 180 °C (350 °F). Spray a 20 cm loose-bottomed cake tin with non-stick spray. Line the pan with aluminium foil.
Sift the cake flour and mustard powder together and season with salt and pepper. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Add the fresh herbs, carrots and cheese and mix. Add the whisked egg and mix to form a smooth dough. Press into a ball and wrap in plastic wrap. Chill until needed.
Meanwhile, heat the butter in a pan and sauté; the onion and garlic until glossy.
Add the tomatoes (cut into 7 mm thick slices) and fry rapidly on both sides (the tomatoes must not be soft). Remove the tomatoes and arrange in the bottom of the prepared cake tin.
Add the vinegar and brown sugar to the onions in the pan and stir-fry for about one minute. Pour the mixture over the tomatoes and sprinkle with the breadcrumbs.
Shape the dough into a circle big enough to fit into the cake tin. Place the pastry circle on top of the tomatoes, pressing down lightly.
Bake for 25 minutes or until the crust is baked through and lightly browned on top. Cool slightly before turning out onto a pretty serving platter.
Serve hot with plain yoghurt.