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Fun
Cooking

Cover Stars For the first time
ever, we asked
readers to create
the recipe for
our cover!

PHOTOGRAPHS BY RYAN DAUSCH

Winner!
Ally Phillips Murrells Inlet, SC
A few years ago, Ally, a food blogger and retired
psychologist, became so enchanted with tarte Tatin,
the traditional French apple tart, that she started
thinking of ways to make it savory. She spotted
some heirloom tomatoes at the farmers’ market
and voilà—a new family favorite was born. Ally’s
husband, Ben, requests the dish all the time, and
next month, she plans to serve it at the rehearsal
dinner for her son’s wedding. Not that she considers
this fancy party food. “It’s meant to look rustic.”

UPSIDE-DOWN TOMATO TART
ACTIVE: 20 min l TOTAL: 1½ hr l SERVES: 4

2 tablespoons bacon drippings
4 cups heirloom cherry tomatoes
FOOD STYLING: SUSAN SPUNGEN (TART AND PEPPERS); CHRISTINE ALBANO (TACOS AND CRUMBLE); PROP STYLING: MARINA MALCHIN.
½ large sweet onion, sliced into thin
half-moons
½ teaspoon lemon pepper seasoning
¼ teaspoon red pepper flakes
Kosher salt and freshly ground pepper
Cooking spray
Juice of ½ lemon
½ 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 the oven to 400˚. 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,
½ teaspoon salt and ¼ teaspoon pepper in a large bowl. Spread on
the prepared baking sheet and roast until slightly softened, about
10 minutes. Let cool. Reduce the oven temperature to 375˚.
2. Coat the bottom and side of an 8- or 9-inch cast-iron skillet 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.

SEPTEMBER 2016 ● FOOD NETWORK MAGAZINE 67